Jalapeno Chicken Salad

"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."
photo by breezermom photo by breezermom
photo by breezermom
photo by teresas photo by teresas
photo by lazyme photo by lazyme
photo by PaulaG photo by PaulaG
Ready In:
1hr 10mins




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

Questions & Replies

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  1. 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!
  2. 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. :)
  3. 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!
  4. 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.
  5. 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.



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