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."
 
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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
Ingredients:
8
Serves:
3
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ingredients

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directions

  • 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.

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Reviews

  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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