Jalapeño Chicken Salad

By TrayH

Originally from Recipezaar, this was published in Cook's Country magazine. A cook named Dawn from San Diego, submitted it to the magazine and won first place in a chicken salad contest. It continues to receive rave reviews! You can find the pickled jalapeños in a can in the Mexican/ethnic section at the supermarket.

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 chilies, finely chopped
• salt and pepper

Preparation

Step 1

Mix mayonnaise and lime juice in a small bowl until combined.

Toss chicken, celery, onion, bell pepper, cilantro, and jalapeños in a large bowl.

Add the mayonnaise mixture and toss until evenly coated.

Season with salt and pepper to taste.

Serve or cover and refrigerate for up to 2 days.

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I find this recipe best if allowed to chill for several hours first. This allows the flavors to really come together.

** Recipe can easily be doubled.