Jalapeño Chicken Salad

Great Christmas Side!


2/3 cup mayonnaise
1 tablespoon lime juice
3 cups shredded cooked chicken
1/2 medium rib of celery , chopped fine
1/2 small red onion , chopped fine
1/2 red bell pepper , seeded and chopped fine
2 tablespoons chopped fresh cilantro leaves
1-2 habaneros minced
1/4 cup sliced pickled jalapeños , chopped fine

Mix mayonnaise and lime juice in small bowl until combined. Toss chicken, celery, onion, bell pepper, cilantro, habaneros and jalapeños in large bowl. Add mayonnaise mixture and toss until evenly coated. Season with salt and pepper to taste. Serve or cover and refrigerate for up to 2 days.

Note: To make tortilla bowl, spray both sides of large flour tortilla with nonstick cooking spray. Toast tortilla in nonstick skillet over medium heat until spotty brown on both sides but still soft, about 3 minutes. Using tongs, drape tortilla over small overturned bowl. Place second overturned bowl over tortilla and cool completely.


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