Kat's Southwest Chicken Salad
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 large smoked chicken breast, chopped
- 1⁄2 cup onion, chopped
- 1⁄3 cup red bell pepper, chopped
- 1⁄2 cup fresh cilantro, pulled from stem then chopped
- 1⁄8 cup canned black olives, chopped
- 2 pickled jalapeno peppers, chopped
- 1 canned chipotle chile in adobo, chopped (kat uses two.)
- 1⁄4 teaspoon ground cumin powder
- salt and pepper, to taste
- 3⁄4 cup mayonnaise (more if needed, to moisten the above ingredients)
-
BREAD
- cheddar jalapeno bread
- garlic powder
- cooking spray
-
GARNISH
- peach slices, pineapple slices or avocado
directions
- Combine all chicken salad ingredients in bowl and mix well. This is a very hot and spicy recipe, but you can reduce the chipotle and jalapeno pepper if you wish. (The pickled jalapeno gives the chicken salad a little of the tartness that we expect with dill pickles in a traditional chicken salad.).
- Once mixed, sprinkle garlic powder on the bread or rolls, spray with cooking spray and then toast under the broiler.
- Spread chicken salad mixture on the toasted bread, and choose a garnish, if you wish. Try pineapple or peach slices (even better if it's grilled.) The sweetness of the fruit will complement and tame the heat from the peppers. Avocado is also a tasty garnish.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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