Home > Just for you > Southwest Chicken Salad > Page 2

Southwest Chicken Salad

1 large chicken breast, chopped (smoked, bone-in with skin on); remove skin and bone before chopping
1/2 c onion, chopped
1/3 c red bell pepper, chopped
1/2 c fresh cilantro, pulled from stem then chopped
1/8 c canned black olives, chopped
2 pickled jalapeno peppers, chopped
1 canned chipotle pepper in adobe sauce, chopped ( kat uses two.)
1/4 tsp ground cumin powder
salt and pepper, to taste
3/4 c mayonnaise (more if needed, to moisten the above ingredients)
cheddar jalapeno bread or hard sandwich rolls for eight sandwiches
garlic powder
cooking spray
peach slices, pineapple slices, or avocado
1. 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.)
2. Once mixed, sprinkle garlic powder on the bread or rolls, spray with cooking spray and then toast under the broiler.
3. 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.
Last Step: Don’t forget to share!