If you don’t already know, I love chicken salad.
Have you ever had it with tarragon? That’s delicious.
On a regular basis I throw together a batch of chicken salad for us to eat on for lunches, a late night snack, etc. As long as I have eggs, onions, plenty of mayonnaise I pretty much make it in autopilot. I actually made my own mayo last night because I ran out and refused to drive to Publix for the 3rd time in one day. The cashiers and stock boys basically know me on a first name basis and sometimes remind me how I keep them employed. Yes, I pretty much live there.
If there’s a pyrex bowl in the fridge filled when chicken salad, I’m a happy girl. Mark likes to eat chicken salad sandwiches, I love to scoop it up with crackers or Fritos. You know my love for Fritos; I should be a sales rep. Oh, and if you haven’t seen my Hot Chicken Salad Dip I made for PopSugar, go here.
One of my favorite ways to make it is with leftover grilled chicken – it has such good flavor compared to boring nongrilled chicken.
This version, however, happens to be the bomb because it’s hot as all hell.
It’s my typical recipe with habanero pepper. You could, of course, make it as hot or mild as you want.
Please, for the love of all that’s holy, don’t touch your face after handling the habanero.
Here’s my printable!
- 3/4 lb boneless, skinless chicken breasts, cooked and shredded (about three breasts)
- 1 cup mayo (more or less to taste)
- 1/2 Habanero pepper, diced
- 1/2 jalapeno pepper, diced
- 1/2 small yellow onion, diced
- 3 celery stalks, diced
- 1 boiled egg, diced
- Combine all ingredients through egg.
- Salt and pepper to taste; refrigerate until ready to eat.
Here’s a couple of chicken salad recipes I have on my list to try-
Tzatziki Chicken Salad from Cooking Light.
Southwestern Chicken Salad from Plain Chicken.
Stephanie @ Plain ChickenNovember 12, 2013 at 7:27 AM
must give this a try. My husband loves chicken salad and spicy food. Sounds like lunch this weekend! Thanks for including my Southwestern Chicken Salad!