By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 8
80 cal · 135 min
Fiesta Chicken Salad
Recipe GLPRfd8f83289b425b
A vibrant, zesty chicken salad bursting with fresh vegetables, aromatic spices, and cilantro. Diced chicken is tossed with bell peppers, tomatoes, and onions, then dressed with a flavorful garlic-cumin vinaigrette and left to chill. Perfect served over lettuce, in a tortilla, or as a side dish at any gathering.
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Ingredients
1 pound cooked chicken breast, diced
1 medium bell pepper, diced
1 cup tomato, cut into thin strips
½ cup red onion, diced
¼ cup fresh cilantro, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon dried marjoram
½ cup fresh tomato juice
Directions
In a small bowl, whisk together the tomato juice, minced garlic, ground cumin, and dried marjoram. Set this vinaigrette aside.
In a large mixing bowl, combine the diced cooked chicken, diced bell pepper, tomato strips, diced onion, and fresh chopped cilantro.
Pour the garlic-cumin vinaigrette over the chicken and vegetable mixture and toss gently but thoroughly until all ingredients are evenly coated.
Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld and develop.
Serve chilled on a bed of fresh lettuce, in a corn tortilla, between bread slices as a sandwich, or as a colorful side dish on a buffet table.
Comments
Every ingredient is a staple at Charlotte chains—chicken, peppers, tomato, onion, cilantro, garlic, and spices are all standard finds at Harris Teeter, Food Lion, or Walmart. At $1.50–$2.00 per serving (mostly driven by chicken cost), this lands in weeknight territory. The stated 135 minutes is deceptive; it likely assumes slow-roasting or marinating, but active prep is under 20 minutes, making this realistic for a family meal that reheats well as leftovers. The Tex-Mex flavors are familiar and appealing, though nothing here ties specifically to North Carolina's growing season or coastal strengths.
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