Publix Aprons

Southwestern Chicken Salad

Southwestern Chicken Salad
Total Time:
20 minutes


1 small red onion
Olive oil cooking spray
8 slices precooked bacon
2 cups cooked chicken (or leftover rotisserie chicken)
1/3 cup light mayonnaise
2 tablespoons barbecue sauce
4 cups chopped romaine lettuce
2 cups blue corn tortilla chips
1 Hass avocado
1 cup grape tomatoes
4 tablespoons presliced green onions
4 teaspoons diced pimento peppers (optional)


  1. Peel red onion, cut in half and slice into 1/2-inch strips (about 1/2 cup). Preheat large sauté pan on medium 2–3 minutes. Coat onions with spray and place in pan; cook 7–9 minutes, stirring often, until lightly browned. Set aside 2–3 minutes to cool.
  2. Cook bacon following package instructions. Shred (or cut) chicken and bacon into 1/2-inch pieces and add to onions. Stir mayonnaise and barbecue sauce into chicken.
  3. Line serving plates with lettuce. Arrange blue corn chips around outside edge of plate (or crumble chips over lettuce).
  4. Top center of each plate with one-fourth of the chicken mixture. Peel and pit avocado, then cut into bite-size chunks. Arrange avocado and tomatoes around chicken. Sprinkle with green onions and pimentos; serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 400kcal; FAT 29.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 70mg; SODIUM 650mg; CARB 19g; FIBER 6.00g; SUGARS 6g; PROTEIN 17g; CALC 4%; VIT A 90%; VIT C 35%; IRON 10%

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