Kat's Southwest Chicken Salad

Kathleen Hagood

By
@Nature_Mommie

My husband and I love spicy foods, so I made up a chicken salad recipe that really pushes the envelope on Southwest flavors! It's such a great change from the traditional chicken salad sandwich.


pinch tips: How to Brown Chicken


Comments:

Method:

No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
Ok, wow... this is one incredible sandwich! Even those in my family who don't normally gravitate toward chicken salad fell in LOVE with this one. Enjoy!

Ingredients

CHICKEN SALAD

1 large
chicken breast, chopped (smoked, bone-in with skin on); remove skin and bone before chopping
1/2 c
onion, chopped
1/3 c
red bell pepper, chopped
1/2 c
fresh cilantro, pulled from stem then chopped
1/8 c
canned black olives, chopped
2
pickled jalapeno peppers, chopped
1
canned chipotle pepper in adobe sauce, chopped ( kat uses two.)
1/4 tsp
ground cumin powder
salt and pepper, to taste
3/4 c
mayonnaise (more if needed, to moisten the above ingredients)

BREAD

cheddar jalapeno bread or hard sandwich rolls for eight sandwiches
garlic powder
cooking spray

GARNISH

peach slices, pineapple slices, or avocado

Directions Step-By-Step

About this Recipe

Course/Dish: Chicken, Sandwiches, Salads
Main Ingredient: Chicken
Regional Style: American
Hashtag: #chicken salad