Cilantrolimejalapenochickensaladinavocadocups Recipes

JALAPENO CHICKEN SALAD

Jalapeno Chicken Salad image

(UPDATE: I just found out that the creator of this recipe is Recipezaar member dawnie2u! How cool is that?) I just got this recipe from Cook's Country magazine. A cook named Dawn from San Diego, California submitted it to the magazine and won first place in a chicken salad contest. We loved it so much, I thought I'd share it right away. You can find the pickled jalapeños in a can in the Mexican/ethnic section at the supermarket. You can also use this recipe for tuna. I served this over tostadas (crispy fried tortillas).

Provided by Velouria

Categories Lunch/Snacks

Time 10m

Yield 5 cups, 6-8 serving(s)

Number Of Ingredients 9

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 chili, finely chopped
salt and pepper

Steps:

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.

Nutrition Facts : Calories 125.1, Fat 4.7, SaturatedFat 1.3, Cholesterol 52.5, Sodium 150.7, Carbohydrate 1.7, Fiber 0.5, Sugar 0.9, Protein 17.8

CILANTRO LIME JALAPENO CHICKEN SALAD IN AVOCADO CUPS

Cilantro Lime Jalapeno Chicken Salad in Avocado Cups image

Make and share this Cilantro Lime Jalapeno Chicken Salad in Avocado Cups recipe from Food.com.

Provided by gailanng

Categories Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

3 (6 -7 ounce) chicken breasts, cooked (see note)
1 jalapeno, diced seeds and membranes removed
4 tablespoons fresh cilantro, coarsely chopped
1 lime, juiced (to taste)
1/4 red onion, diced fine (to taste)
1/3 cup mayonnaise (to taste)
1 tablespoon Dijon mustard
1 teaspoon cumin
salt and pepper
2 ripe avocados, cut in half seed removed

Steps:

Shred or dice cooked chicken. Add the mayonaise, Dijon, cumin, lime juice, salt and pepper; stir to incorporate. Mix in red onion, jalapeno and cilantro. Refrigerate for several hours to let flavors meld. Serve mounded in avocado halves.
Note: Chicken breasts may be cooked by first drying with a paper towel. Season well with salt and pepper (or Mexican spice mix) then placing in a flat microwavable dish. Cover loosely (I just place the splatter lid over.) Microwave high for about 5-10 minutes, testing at intervals for doneness. Do not over cook.

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