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When Jen asked me to be part of a virtual BBQ I thought it sounded like fun, however, the part about contributing an original recipe using Philadelphia Cooking Creme sounded a little scary. In some areas I’m as creative as the next girl, but in others I’m a rule follower, or a recipe follower in this case. I don’t wing it and I don’t invent my own recipes.

Until this Southwest Chicken Salad! 

I enjoyed the process of creating the recipe in my head and then pulling it together, juggling quantities and proportions until the reality equaled my imagination. At the bottom of this post you’ll find links to all nine participants in this virtual BBQ: visit them for more summer picnic ideas.

The post with the most comments TODAY ONLY wins $500 and a year’s worth of Philadelphia Cooking Creme. Voting is only open for 24 hours and I would truly appreciate your comment on this post!

Let’s begin:

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My recipe evolved as it progressed, so the original ingredient picture needs editing. I’ll explain the changes as I go.

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First, drizzle four boneless skinless chicken breasts with olive oil (spreading it on both sides) and bake them at 375 degrees for 25 minutes. While they’re cooking, prep the other ingredients. (Update: I usually sprinkle chili powder on the chicken breasts before baking.)

ripe avocado chart

It’s been a while since I’ve bought avocados and mine (the green ones in the ingredients picture) weren’t ripe. If you’re unsure about selecting avocados, look the chart above (click it for more info) or those perfectly ripe beauties in the picture below. (Yes, I went back to the store for more. They’re worth it!)

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Cut the avocados in half vertically and scoop out the pit with a spoon. The peel of a ripe avocado comes off easily and the inside is slightly mushy, slightly firm. Chop it into chunks and put them in a small mixing bowl.

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Slice the kernels off of three ears of fresh, uncooked corn and toss them in a medium bowl.

Usually I make chicken salad with celery and grapes: I love the crunch of the first and the sweetness of the second. Fresh corn provides both the crunch and the sweetness of those ingredients, which I omitted in this southwest version.

It’s my recipe and I can cry omit if I want to.

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Slice and dice the chicken and a red onion and mix with the corn.

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Snip fresh cilantro and add to the avocado for extra kick. I used about 2/3 of the little cup that you see in the ingredients photo on top.

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Add one container of Philadelphia Cooking Creme Santa Fe Blend and half a cup of sour cream to the avocados and cilantro and gently stir. Don’t mash those lovely chunks of avocado!

Pour it over the chicken/corn/onion mixture and stir until coated. Spoon a generous portion over lettuce on a croissant, or however you like to eat your chicken salad.

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Enjoy!

My 10-year-old son (not the one pictured) said, “It looks like throw up, but it tastes like something from heaven.” That’s about the best compliment I could hope for from a self-proclamed hater of chicken salad. He also said, “It’s very good. You could easily win.”

Help me prove him right?

The post with the most comments wins $500 and your comment on this post equals a vote for my recipe!

4.7 from 62 reviews
Southwest Chicken Salad
Author: 
Recipe type: Main
 
Chicken salad with a southwest flair!
Ingredients
  • 4 boneless skinless chicken breasts
  • 1 carton Philadelphia Cooking Creme Santa Fe Blend
  • 3 ears fresh corn
  • 1 red onion
  • ½ cup sour cream
  • 2 avocados
  • 1 Tbsp. olive oil
  • cilantro, to taste
Instructions
  1. Drizzle olive oil and sprinkle chili powder over chicken breasts (spreading it on both sides) and bake them at 375 degrees for 25 minutes.
  2. Cut avocados in half, remove pit, peel, and then chop into chunks and put in a small mixing bowl.
  3. Slice the kernels off of fresh, uncooked corn and toss them in a medium bowl.
  4. Slice and dice the chicken and red onion and mix with the corn.
  5. Snip fresh cilantro and add to the avocado.
  6. Add Philadelphia Cooking Creme Santa Fe Blend and sour cream to the avocados and cilantro and gently stir.
  7. Pour it over the chicken/corn/onion mixture and stir until coated.
  8. Spoon over lettuce on a croissant, or however you like to eat your chicken salad.
  9. Enjoy!

 

Come join our Virtual Summer BBQ, hosted by Balancing Beauty and Bedlam.

Enjoy browsing these great recipes.

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Creamy Potato Salad – Mommy Hates Cooking
Creamy Italian Pasta Salad – Life in Grace
Southwest Chicken Salad – My Home Sweet Home
Creamy Bacon and Tomato Potato Salad – Lynn’s Kitchen Adventures
Creamy BLT Pasta Salad with Pesto Sauce – 4Tunate
Shrimp Campanelle Salad – The Peaceful Mom
Creamy Jalapeno Ranch Dip – Saving with Shellie
Philly Creamy Deviled Eggs – Smockity Frocks

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