Southwest Chicken Salad

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2 Tbsp Dijon mustard (grainy is best)
2 Tbsp lime juice
2 Tbsp olive oil
4 skinless boneless chicken breasts
1 small red onion
2 small zucchinis
1 red pepper
2 cup corn kernels (fresh, or defrosted frozen)

Chili Mayonnaise:
1/2 cup mayonnaise
2 tbsp chili powder
1 clove garlic, crushed
1/4 cup fresh lime juice
2 Tbsp chopped fresh coriander
salt & freshly ground pepper to taste

Romaine lettuce leaves
Corn chips


Combine mustard, lime juice & olive oil; marinate chicken breasts in this mixture for at least half an hour. Grill chicken breasts until juices run clear. Cool, slice and reserve in bowl.

Cut onion in half, slice thinly and add to chicken. Slice zucchini and peppers into thin strips and toss with onion-chicken mixture. Add corn kernels. Season with salt and pepper.

Stir together ingredients for chili mayo. Toss with chicken and vegetables. Place on lettuce-lined platter; surround with corn chips.

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