Wednesday, August 15, 2012

Cilantro-Lime Jalapeno Chicken Salad

I am giving my fellow MOH, Chels, a shout out here with this recipe! She sent me this recipe over a year ago and I forgot about it until the other day. I am so happy I tried this chicken salad because I have never had chicken salad quite like this. A lot of chicken salads are overpowered with mayonnaise but you do not get that from this version. The combination of ingredients, especially the cumin, make this chicken salad special and one that is memorable if you serve guests! You must try it!
Adapted from Tastebook
3 cups of rotisserie Chicken, peeled into pieces (FYI-an entire rotisserie chicken is ~5 cups when peeled into pieces)
4 Tbsp cilantro, coarsely chopped
1 jalapeño diced (with seeds scraped out)
1 lime, juiced
1/2 red onion, finely diced
1/3 cup light mayonnaise
1 Tbsp Honey Dijon mustard
1 tsp cumin
salt and pepper
2 ripe avocados (optional for serving)
Peal your rotisserie chicken into pieces.
Remove the seeds from the jalapeno. The easiest way to do this is to slice the jalapeno in half and scoop out the seeds. Then, chop the jalapeño, red onion and cilantro.
In a large bowl, mix all of the ingredients together, except the avocados.
You can serve this scrumptious chicken salad in an avocado half or over a bed of lettuce if you want to eliminate the carbs or you can make the best chicken salad sandwich ever!

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