Jalapeno Chicken Salad

Submitted by LARavenscroft

"Since I have a wheat allergy (and many others), I spend a lot of time on some low carb websites, looking for wheat-free ideas for lunch. I found this recipe on Miz. Frog's Pad. It's a nice change from regular chicken salad. I've changed the number of servings to 3 instead of 2 because it was a lot to eat. The cook time is the chill time."

 

• Ready In: 1hr 10mins
• Ingredients: 8
• Serves: 3

ingredients

• 1⁄3 cup celery, diced
• 1⁄4 cup green onion, sliced
• 1⁄4 cup low-fat mayonnaise
• 1 tablespoon dried parsley
• 1 tablespoon fresh lemon juice
• 1 pickled jalapeno pepper, seeded and chopped fine
• 1 (2 ounce) jar diced pimentos
• 12 ounces cooked chicken breasts

directions

1. Combine all ingredients except chicken in a bowl and mix well.
2. Season to taste with salt and pepper.
3. Stir in chicken.
4. Cover and chill before serving.
5. Serve over mixed greens.

Reviews

[breezermom]

Yummy chicken salad, with a nice little taste of spice from the jalapenos. I halved the recipe but left the jalapeno as described. Made a great chicken salad. Made for Potluck tag!

 

[teresas]

Wow! We need more stars!!! This has such a great kick to it. Love the jalapeno's and the crunch of the celery. This has a nice presentation and I would be happy to serve it to my guest. I cooked some extra chicken from my recipe recipe #225206 to use in this dish. DH loved this and he hates chicken and salad. I will be making this again and again. Thanks for posting. :)

 

[Kittencalrecipezazz]

the flavors blended well but needed some amount adjustments, I also added in garlic powder, seasoned salt and fresh ground black pepper, allowed it to chill overnight, great recipe thanks LA!

 

[lazyme]

This was a great chicken salad. I used leftover chicken, and roasted red peppers for the pimientos since I was out of them. Loved the crunch from the celery and green onions and loved the jalapenos. Thanks LARavenscroft. Made for 1-2-3 Tag.

 

[PaulaG]

This is a great to-go salad. With the small amount of mayo and other ingredients it keeps very well. This was my lunch for a couple days this week served with crisp bread. For the chicken, I used a 13 oz can of white chicken packed in broth and a fire roasted red bell pepper for the pimentos. A quick recipe to put together and a delicious lunch. Thanks for posting.