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Southwest Senorita Chicken Salad (Chicken Salad Chick Dupe!)

Part 15 of turning every Chicken Salad Chick favorite into a higher-protein and lower fat/calorie macro-friendly version you can make at home! Up next is the limited-time seasonal chicken salad fave featuring a bold blend of peppers, sweet corn, sharp cheddar cheese, and zesty Southwest seasoning. So many love this one, and it disappeared from their menu, but now you can make it at home. This one is loaded with flavor and so good with corn tortilla chips, a tortilla or wrap, or go at it with a fork. Yay for a lightened-up, easy lunch prep for the week. 

 

INGREDIENTS

3-4 chicken breasts, cooked and shredded (about 3 lbs raw)
 1 1/2 c nonfat Greek yogurt or blended smooth cottage cheese 

4 oz 1/3 less fat cream cheese, softened, or whipped cream cheese works too

3 T taco seasoning 

1 tsp onion powder
 1/4 tsp black pepper
 1 tsp salt

1/2 c sharp cheddar, shredded 

2 T fresh jalapeño, diced small 

1 c canned Mexican or fiesta-style corn, drained 

STEPS

1)If you haven’t cooked your chicken, in a large stock pot, place 3-4 chicken breasts and cover them with water. Just to cover them. Bring to a boil over high heat. Cover and turn down to low heat and cook covered on low for 15 min. Make sure it’s done and cooked through. To shred in a blender, blend one breast at a time for 5 seconds or until shredded. Too long and you’ll have chicken baby food. It’s quick ha. 

2)To make the chicken salad, add softened cream cheese and Greek yogurt to a bowl with all the seasonings. Stir or mix until completely smooth with no clumps. Add the chicken, cheddar, corn, and jalapeño to the large bowl and stir well to combine. A yummy/pretty topping is fresh cilantro too! Makes about 7 cups. Store in fridge, good for up to 5 days. 

Per cup

346cal/11fat/5carb/2sugar/50protein

🍑Nourishment Breakdown

PROTEIN chicken, yogurt

FAT cream cheese, cheddar 

FIBER some in corn 

CARB/STARCH some in corn 

xx, Meredith 🧡🍑

 

Southwest Senorita Chicken Salad (Chicken Salad Chick Dupe!)

Meredith Mann
Calories

346

Ingredients

  • 3-4 chicken breasts, cooked and shredded (about 3 lbs raw)
  • 1 1/2 c nonfat Greek yogurt or blended smooth cottage cheese 
  • 4 oz 1/3 less fat cream cheese, softened, or whipped cream cheese works too
  • 3 T taco seasoning 
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 1/2 c sharp cheddar, shredded 
  • 2 T fresh jalapeño, diced small 
  • 1 c canned Mexican or fiesta-style corn, drained 

Steps

  1. 1)If you haven’t cooked your chicken, in a large stock pot, place 3-4 chicken breasts and cover them with water. Just to cover them. Bring to a boil over high heat. Cover and turn down to low heat and cook covered on low for 15 min. Make sure it’s done and cooked through. To shred in a blender, blend one breast at a time for 5 seconds or until shredded. Too long and you’ll have chicken baby food. It’s quick ha. 
  2. 2)To make the chicken salad, add softened cream cheese and Greek yogurt to a bowl with all the seasonings. Stir or mix until completely smooth with no clumps. Add the chicken, cheddar, corn, and jalapeño to the large bowl and stir well to combine. A yummy/pretty topping is fresh cilantro too! Makes about 7 cups. Store in fridge, good for up to 5 days. 
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1 comment

Hi! Are the macros for the Greek yogurt version or the cottage cheese? Or are they the same? Thanks!
———
thepeachiespoon replied:
Greek yogurt! But it would be super similar either way

Savina

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