Name: Jalapeño Chicken Salad
Total time: PLACEHOLDER
Ingredients: 2/3 cup mayonnaise; 1 tablespoon lime juice; 3 cups shredded cooked chicken; 1/2 medium rib 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; 1/4 cup sliced pickled jalapeños , chopped fine

Why This Recipe Works

Pickled jalapeño peppers added a bright, spicy flavor and crunchy texture to this Jalapeño Chicken Salad recipe. We discovered cilantro stems have just as much flavor as the leaves, so we didn’t have to be too thorough when picking and chopping the herbs for this recipe. This salad makes good use of leftover chicken or meat from rotisserie chickens sold by many chain restaurants and supermarkets. Any meat can be used, but dark meat tends to be moister.

Before You Begin

Pickled jalapeños can be found in the international aisle at the supermarket, near the taco fixings.

Instructions

Mix mayonnaise and lime juice in small bowl until combined. Toss chicken, celery, onion, bell pepper, cilantro, 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 in photo, 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.