Southwestern Recipes

Southwest Chicken Salad Focaccia

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Yield: 4 servings


  • 2 cups cooked, shredded rotisserie chicken
  • 1/4 cup minced red onion
  • 3/4 cup jalapeño ranch dressing
  • Salt and pepper to taste
  • 4 focaccia rolls, split
  • 2 tablespoons butter, melted
  • 8 thin slices pepper jack cheese
  • 4 thin slices tomato
  • 8 very thin slices yellow bell pepper
  • 4 lettuce leaves


  1. In small mixing bowl combine chicken, red onion, dressing, salt and pepper; set aside.
  2. Toast or grill focaccia halves, brush with melted butter. Place a slice of cheese on each bottom half of focaccia.
  3. Spoon one-fourth chicken mixture over bottom half. Layer a tomato slice, two bell pepper slices and a lettuce leaf. Place top of focaccia over and serve.

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