Kat's Southwest Chicken Salad
By
Kathleen Hagood
@Nature_Mommie
1
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.
Blue Ribbon Recipe
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
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CHICKEN SALAD
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1 largechicken breast, chopped (smoked, bone-in with skin on); remove skin and bone before chopping
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1/2 conion, chopped
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1/3 cred bell pepper, chopped
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1/2 cfresh cilantro, pulled from stem then chopped
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1/8 ccanned black olives, chopped
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2pickled jalapeno peppers, chopped
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1canned chipotle pepper in adobe sauce, chopped ( kat uses two.)
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1/4 tspground cumin powder
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·salt and pepper, to taste
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3/4 cmayonnaise (more if needed, to moisten the above ingredients)
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BREAD
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·cheddar jalapeno bread or hard sandwich rolls for eight sandwiches
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·garlic powder
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·cooking spray
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GARNISH
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·peach slices, pineapple slices, or avocado
How to Make Kat's Southwest Chicken Salad
- Combine all chicken salad ingredients in bowl and mix well. This is a very hot and spicy recipe, but you can reduce the chipotle and jalapeno pepper if you wish. (The pickled jalapeno gives the chicken salad a little of the tartness that we expect with dill pickles in a traditional chicken salad.)
- Once mixed, sprinkle garlic powder on the bread or rolls, spray with cooking spray and then toast under the broiler.
- Spread chicken salad mixture on the toasted bread, and choose a garnish, if you wish. Try pineapple or peach slices (even better if it's grilled.) The sweetness of the fruit will complement and tame the heat from the peppers. Avocado is also a tasty garnish.
