Chicken salad has never really been one of those meals I've craved when hungry, but after trying this recipe, I'm hooked! I loved the crunch and flavor of this salad, especially when rolled into a tortilla with lettuce and tomato. The dressing is tangy and full of fresh cilantro, the bacon adds such great smoky flavor (as bacon always does!), and the cashews and peppers make it nice and crunchy. I probably had this for lunch three days in a row and never got sick of it! This is perfect for entertaining guests, or going on a picnic!
Southwest Crunch Chicken Salad
Adapted slightly from Taste of Home, Healthy Cooking June/July 2009
Ingredients
1/2 cups fat free mayo
1/4 cup fresh minced cilantro
1/8 cup lime juice
1/8 cup orange juice
2 garlic cloves, minced
1 teaspoon cumin
1/4 teaspoon salt
3 cups shredded or cubed chicken
1-1/3 cup chopped red pepper
1/2 cup green onions, chopped
1/2 cup cashews
1/4 pound center cut bacon strips, cooked and diced
Directions
1. In a small bowl, combine the first eight ingredients. In a large bowl, combine the remaining ingredients. Add mayo mixture; toss to coat. Chill until serving.
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