Kat’s Southwest Chicken Salad

We had this salad yesterday. We both loved it. It had just the right amount of heat for us, and was refreshing on a hot day. We didn’t eat it as a sandwich, although you might prefer it that way. We had it on a bed of lettuce, with crackers. We literally scarfed it all up.

The recipe is from Kathleen Hagood and can be found posted at JustaPinch.

The only thing I did differently here was add 1/2 of chopped celery for more crunch.

INGREDIENTS:

  • 1 lg chicken breast, roasted, deboned, skinned and diced
  • 1/2 c onion diced (scallions an option here)
  • 1/3 c red bell pepper diced
  • 1/2 c cilantro chopped
  • 1/2 small can of black olives
  • 2 pickled jalapenos chopped
  • 1 canned chipotle pepper finely chopped (she used 2)
  • 1/4 tsp cumin
  • 3/4 c mayonnaise
  • (1/2 diced celery-my addition)

DIRECTIONS:

  1. Mix all the ingredients together gently.
  2. Add mayo until you have the consistency you wish
  3. Serve with rolls that have been toasted and sprinkled with garlic powder as a sandwich or on a bed of lettuce as a salad.
  4. Kat recommends that for the sandwich you might wanted to add grilled peaches or pineapple slices as a foil to the heat.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s