1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (125g) Recipe makes 6 servings |
||
| Calories 226 | ||
| Calories from Fat 121 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.5g | 20% | |
| Saturated Fat 2.6g | 12% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 5.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 59mg | 19% | |
| Sodium 336mg | 14% | |
| Potassium 216mg | 6% | |
| Total Carbohydrate 8.0g | 2% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 2.6g | ||
| Protein 18.0g | 35% | |
people who like this recipe also like:
Mrs. Geraldine's Ground Beef Casserole
By: Jellyqueen
Pasta with Sausage, Tomatoes, and Cream
By: GinnyP
By: Marie
By: Dancer^
Pizza Dough for Thin Crust Pizza
By: UnknownChef86
Jalapeno Chicken Salad
By: Velouria
Sep 28, 2005
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).
SERVES 6 -8 , 5 cups
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
Directions
1
Mix mayonnaise and lime juice in a small bowl until combined.2
Toss chicken, celery, onion, bell pepper, cilantro, and jalapeños in a large bowl.3
Add the mayonnaise mixture and toss until evenly coated.4
Season with salt and pepper to taste.5
Serve or cover and refrigerate for up to 2 days.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Chicken Tagine With Potatoes and Peas (Morocco -- North Africa)
Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Salads
- Main Ingredient > Seafood > Fish > Saltwater > Tuna
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > North American > United States > Western > Californian
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Inexpensive
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: adopt a greyhound
On Jun 19, 2009
Easy and tasty recipe. I made half a recipe and served it on a tostada. I also served Queso Blanco Dip as an appetizer. Quick and easy.
From: Kristy D.
On Jun 16, 2009
This is a great new way to make chicken salad. Because of the ingredients on hand, I used green peppers, lemon juice, and chopped pepperoncini instead of jalapenos. I served them on Hawaiian rolls and the sweetness of the rolls complemented all the flavors of the chicken salad very well!
From: GaylaJ
On Oct 16, 2005
Wonderful, and different from the usual chicken salads--a nice, fresh departure from the "same old". Except for halving it, I followed the recipe as written. Loved the addition of jalapenos.
Thanks for sharing the recipe!
From: SweetsLady
On Sep 4, 2007
This is wonderful change from traditional chicken salad! I didn't use celery or red pepper due to family tastes and used yellow onion. This was great!! Thanks for sharing!
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved