Jalapeno Chicken Salad

(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).

• Ready In: 10 mins
• Serves: 6-8
• Yields: 5 cups

Ingredients

• 2⁄3 cup mayonnaise
• 1  tablespoon lime juice
• 3  cups  cooked chicken, shredded
• 1⁄2 medium celery rib, finely chopped
• 1⁄2 small red onion, finely chopped
• 1⁄2 red bell pepper, seeded and finely chopped
• 2  tablespoons fresh cilantro, chopped
• 1⁄4 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.