PCC Southwest Chicken Salad

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  • Cooking spray
  • 2 1/2 pounds boneless, skinless chicken breasts
  • 1 cup diced sun-dried tomatoes
  • 1/4 cup hot water
  • 1 cup mayonnaise
  • 1/4 cup neutral-flavored oil
  • 1 tablespoon lime juice
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 1 yellow bell pepper, diced
  • 2 tablespoons minced red onions
  • 1/2 cup sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup canned diced green chiles


Preheat oven to 350° F. Line a baking sheet with parchment paper, and lightly spray with cooking oil.

Place chicken on the prepared baking sheet. Bake until cooked through (the internal temperature should read 165° F when taken with an instant read thermometer), 20 to 30 minutes. Cool. Dice chicken when cool enough to handle.

Rehydrate sun-dried tomatoes in the hot water until soft; drain excess liquid.

In a bowl, mix together mayonnaise, oil, lime juice, salt, chipotle powder, chili powder, cumin and coriander to make the dressing. Combine dressing with diced chicken, sun-dried tomatoes, vegetables, cilantro and green chiles. Mix well.

Special notes:

Use leftover baked or grilled chicken in this recipe and forgo having to cook chicken.

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