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kat's southwest chicken salad

(22 ratings)
Nature_Mommie avatar
Blue Ribbon Recipe by
Kathleen Hagood
@Nature_Mommie
Gorman, TX

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

This chicken salad sandwich is incredible! The chicken is tender and smoky. Onion and bell pepper add sweetness and crunch. Cilantro and olives bring a touch of fresh flavor and saltiness, while chipotle peppers and jalapenos add heat and smokiness. Held together with just enough creamy mayonnaise, the chicken salad has a burst of flavor and texture in every bite. Pineapple slices add a tropical feel and balance the spices. Hard rolls are sturdy enough to hold the filling without making the bread soggy. This chicken salad is great for a picnic, potluck, lunch, or dinner. Spicy and satisfying, you'll love this chicken salad.

— The Test Kitchen @kitchencrew
(22 ratings)
method No-Cook or Other

Ingredients For kat's southwest chicken salad

  • CHICKEN SALAD
  • 1 lg
    chicken breast, chopped (smoked, bone-in with skin on); remove skin and bone before chopping
  • 1/2 c
    chopped onion
  • 1/3 c
    chopped red bell pepper
  • 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 2)
  • 1/4 tsp
    ground cumin
  • 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

How To Make kat's southwest chicken salad

  • Chicken salad ingredients in a bowl.
    1
    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.
  • Toasting the bread.
    2
    Once mixed, sprinkle garlic powder on the bread or rolls. Spray with cooking spray and then toast under the broiler.
  • Topping added to the assembled sandwich.
    3
    Spread the chicken salad mixture on the toasted bread. Choose a garnish. 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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