Total Time
Prep 10 mins
Cook 0 mins

(UPDATE: I just found out that the creator of this recipe is Recipezaar member dawnie2u! How cool is that?) I just got this recipe from Cook's Country magazine. A cook named Dawn from San Diego, California submitted it to the magazine and won first place in a chicken salad contest. We loved it so much, I thought I'd share it right away. You can find the pickled jalapeños in a can in the Mexican/ethnic section at the supermarket. You can also use this recipe for tuna. I served this over tostadas (crispy fried tortillas).

Ingredients Nutrition


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

5 5

Tried this the other night with leftover roast chicken, and it was delicious! The jalapenos gave it a nice bite, but not too spicy. My husband said it was "one of the best, most interesting" things I've made. I don't know whether to be pleased or pissed! :) Used lemon juice instead of lime, no celery. Am trying it with tuna today!

5 5

Great fresh, summer recipe ! I did it exactly as written except that, as many others did, I subtituted finely chopped fresh jalapeno. I had just bought some honey oatmeal bread from a local Mennonite bakery and used it to make a sandwich with this incredibly flavorful chicken salad and it was absolutely delicious ! This is definitely a keeper.

5 5

WOW! This is wonderful!! We've made it twice this week! lol<br/><br/>Changes were minor. I used fat free plain yogurt with just a dollop of full fat mayo. And I didn't have fresh cilantro, so I pre-seasoned the chicken with dry cilantro salt and pepper before cooking it in the pan.<br/><br/>What a great meal. I will definitely be taking this to family get together's this summer. <br/><br/>Thanks!