“I won grand prize in the Cook’s Country Magazine, Best Chicken Salad contest with this delish chicken salad
You may sub tuna for the chicken for a great tuna salad; Recipe ##224964.”
- Ready In:
- 20mins
- Ingredients:
- 7
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1
cup good quality mayonnaise
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4
cups cooked cut-up chicken breasts
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1⁄4
cup celery, chopped fine
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1⁄4
cup red onion, chopped fine
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1⁄4
cup fresh cilantro leaves, chopped
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1⁄4
cup nacho-style sliced jalapeno, chopped
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salt and black pepper, to taste
directions
- In a medium mixing bowl, mix all ingredients together except the chicken.
- Gently fold the chicken into the mayonnaise mixture until well combined.
- Transfer to your serving bowl, cover with plastic wrap and refrigerate, to allow flavors to meld.
Questions & Replies
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I love jalapeno anything and BEWARE, it starts like this: An innocent recreational jalapeno indulgence. Then one develops a tolerance; then comes the addiction. Are you frowning? I can’t tell.
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What a refreshing change! I’ll definitely be making this often. I used left over rotisserie chicken, but changed up the ratios to give the salad extra zing. I used only one cup chicken, and used 1/4 cup sour cream and 1/4 cup mayo. More than enough heat for me that way! Can’t wait to test it out with tuna.
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This was a great salad that even my kids liked, which almost never happens! I think we could have put more jalapenos and cilantro in for our taste, but for most people this would probably be about right–just a little hint of zing. We served it on croissants, yum!
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So easy to prepare and just the right blend of flavors and heat. I made just as written and it was perfect! Thanks so much for sharing this reicpe!
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Easy and yummy. My two favorite things. I used left over recipe #155699 for the chicken and it gave this chicken salad a wonderful grilled and spicy flavor. I will be making this one again and again. reviewed for ZWT3
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