Jalapeno Chicken Salad

Velouria's Note:

(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).

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 6-8

Yield: 5.0 cups

• 2⁄3; cup mayonnaise
• 1 tablespoon lime juice
• 3 cups cooked chicken , shredded
• ½ medium celery rib , finely chopped
• ½ small red onion , finely chopped
• ½ red bell pepper , seeded and finely chopped
• 2 tablespoons fresh cilantro , chopped
• ¼ cup sliced pickled jalapeno chili , finely chopped
• salt and pepper

Directions:

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.

Reviews

[lazy gourmet]

Loved this recipe! I didn't use cilantro (not a fan) but substituted about a 1-1/2 tsps parsley flakes. Otherwise did the recipe to the letter. A keeper!

[keena.michelle]

LOVE it...this was my first time making or even eating chicken salad. I did follow some comments below and used fresh jalapenos. I also used Olive Oil Mayo hoping to help a little more with our calorie intake...It was wonderful, cant wait to have a picnic and make these for everyone again!!!

[1baytown]

My family loved this recipe! We used fresh jalapenos also and served on tostadas. We will be making this one more often!