Southwest Chicken Salad with Chipotle Vinaigrette (1 of 1)-16

Southwest Chicken Salad with Chipotle Vinaigrette

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Chipotle Vinaigrette

  • ½ C. Crisco® Pure Vegetable Oil
  • 3 Tbsp. red wine vinegar
  • 2 Tbsp. honey
  • 2 cloves garlic
  • 1 chipotle pepper in adobo sauce
  • 1 Tbsp. lime juice
  • ½ tsp. Spice Islands® Ground Cumin Seed
  • ½ tsp. Spice Islands® Oregano
  • ½ tsp. kosher salt
  • ⅛ tsp. Spice Islands® Fine Grind Black Pepper.

Southwest Chicken Salad

  • 2 C. shredded rotisserie chicken
  • 1 15.5-oz. can Joan of Arc® black beans, rinsed and drained
  • 1 15.5-oz. can Joan of Arc® pinto beans, rinsed and drained
  • 2 C. small cherry or grape tomatoes, halved
  • ¾ C. Green Giant® corn, canned or frozen
  • ½ C. red onion, finely chopped
  • ½ C. pepitas, roasted and salted
  • ⅓ C. Cotija cheese, crumbled


  1. To make the vinaigrette dressing, place all ingredients in a small food processor or blender and puree until smooth. Set aside.
  2. Combine all salad ingredients in a large bowl. Toss well with the chipotle vinaigrette dressing. Serve immediately.

Recipe by Mary Ann Dwyer of The Beach House Kitchen: