 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
(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). 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.
|
|