Total Time
55mins
Prep 35 mins
Cook 20 mins

Not your usual chicken salad, the habanero and lemon give it a nice kick. If you like you can poach or grill the chicken. I have tried both and it's delicious either way. On days when it's just too hectic, I have purchased a rotisserie chicken and just shredded the meat, great time saver. Enjoy!!

Ingredients Nutrition

Directions

  1. Place lemon juice in a small saucepan and bring to boil. Cook until reduced to 1/2 cup. Remove from the stove and let cool.
  2. Place lemon syrup, habanero, lemon zest, and mayonnaise in a blender or food processor and blend until smooth. Season with salt and pepper, to taste, and transfer to a large bowl. Add the onions, celery, and parsley and set aside.
  3. Add the diced or shredded chicken to the mayonnaise mixture and gently mix until combined. Divide the chicken salad among 4 slices of bread. Top the salad with a few sprigs of watercress and top with the remaining bread.

Reviews

(1)
Most Helpful

I made this a couple of weeks ago and it was very good. A little spicy for me but the flavors were great. I put the salad on foccacia rolls and it made a great lunch. Thanks for posting! Made for PAC Fall 2008.

Lvs2Cook October 18, 2008

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