This Southwest chicken salad sandwich recipe is a fun twist on classic chicken salad. It’s a great summer recipe because it calls for fresh cut, raw corn kernels which are best and sweetest in late July and August. And I absolutely love the chipotle lime mayo dressing.
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Sean and I started shopping at Costco this year; it was a treat this winter, during the pandemic, to browse the aisles and stock up on pantry goods. We started taking afternoon Costco dates and ending them sharing an ice cream sundae in the parking lot. It was the peak of excitement in the doldrums of a pandemic winter.
And obviously, no trip to Costo is complete without tossing a rotisserie chicken in the cart. At just $4.99, it’s a true bargain (one that costs Costco millions of dollars a year! Really!) This is a great recipe to use leftover rotisserie chicken–or any other leftover chicken you might have. The Costco chickens are so huge that we were able to have some chicken for dinner with plenty of leftover for chicken salad sandwiches.
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Use your favorite soft white bread or potato rolls for this recipe. I made a pan of sourdough sandwich rolls for the batch of Southwest chicken salad pictured here. I also love topping these sandwiches with thinly cut avocado and tortilla chips for something a little extra!
Southwest Chicken Salad Sandwich with Chipotle Lime Mayo
- 1 lb cooked, shredded chicken leftover rotisserie chicken is great here!
- ½ cup corn kernels freshly cut off the cob is best
- ½ cup cooked black beans drained if canned
- 1 scallion thinly sliced
- ½ cup cilantro loosely packed and roughly chopped
- 1 chipotle pepper in adobo finely chopped plus extra adobo sauce, to taste
- 2 tbsp fresh lime juice from ~1/2 lime
- 1 tsp kosher salt
- ½ cup mayonnaise
- 6 sandwich rolls see note
- tortilla chips and sliced avocado optional sandwich toppers
- In a large bowl, add the chicken, corn, black beans, scallion, and cilantro. Toss to mix together well.
- In a medium bowl, whisk together the chipotle pepper, lime juice, salt, and mayonnaise. Give your dressing a taste and add a bit of adobe sauce from the can of chipotle peppers if you'd like more spice.
- Pour the dressing into the bowl with the chicken and stir with a large spoon or spatula to coat the chicken well.
- Pile on to your choice of bread. Top with sliced avocado and tortilla chips, if desired.
- Use any bread you like here, but a large sized, seeded hamburger bun works great. Or, my sourdough sandwich rolls work really nicely here (and are quick to bake!)
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