Southwest Chicken Salad Panini
Indulge in a bold and flavorful twist on a classic with this Southwest Chicken Salad Panini. Packed with tender shredded chicken, wholesome black beans, sweet corn, and vibrant red bell peppers, this panini bursts with southwestern flair in every bite. Infused with zesty lime, a creamy southwest-spiced mayonnaise, and gooey melted cheddar cheese, the filling is perfectly sandwiched between slices of golden, buttery sourdough or ciabatta bread. Crisped to perfection on a panini press or skillet, this easy 25-minute recipe makes the ultimate quick lunch or weeknight dinner. Serve it with your favorite chips, a side salad, or alongside a creamy dipping sauce for a meal that’s as hearty as it is satisfying.
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast (shredded or diced)
- 0.5 cup Black beans (rinsed and drained)
- 0.5 cup Corn kernels (fresh, frozen, or canned and drained)
- 0.5 cup Red bell pepper (diced)
- 2 tablespoons Cilantro (chopped)
- 2 tablespoons Green onion (sliced)
- 1 cup Cheddar cheese (shredded)
- 1 teaspoon Southwest seasoning blend
- 2 tablespoons Mayonnaise
- 1 tablespoon Lime juice (freshly squeezed)
- 8 slices Sourdough or ciabatta bread (sliced)
- 2 tablespoons Butter (softened)
Instructions
In a large bowl, combine the cooked chicken, black beans, corn, red bell pepper, cilantro, green onion, and shredded cheese.
In a small bowl, stir together the mayonnaise, lime juice, and southwest seasoning until well blended.
Pour the seasoned mayonnaise mixture over the chicken mixture and toss until evenly coated.
Spread a thin layer of softened butter on one side of each bread slice.
Place four bread slices, buttered side down, on a flat surface or cutting board.
Evenly distribute the southwest chicken salad mixture onto the unbuttered sides of the bread slices.
Top with the remaining bread slices, buttered side up, to assemble the panini.
Preheat a panini press, grill pan, or nonstick skillet over medium heat.
Cook each panini for about 3-4 minutes per side (if using a grill pan or skillet) or until the bread is golden brown and crisp and the cheese is melted. If using a panini press, cook for 3-5 minutes total.
Remove the paninis from the heat, let them cool for a minute, then slice each in half. Serve warm and enjoy!
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 3513 mg | 153% | |
| Total Carbohydrate | 241.2 g | 88% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 16.7 g | ||
| Protein | 216.2 g | 432% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 990 mg | 76% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2428 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
