Tex-Mex Chicken Salad
Ingredients
| 6 cups diced cooked chicken | ||
| 2 tomatoes peeled and chopped | ||
| 1 cup of Monterrey jack cheese cubed (you can also use pepper jack for more spice.) | ||
| 1 (4 oz) can of green chillies minced | ||
| jalapeno pepper seeded and chopped (for spicy, leave seeds in) | ||
| 1/2 cup thinly sliced red onion | ||
| 1/2 cup chopped celery (cut on a bias) | ||
| 2 tbs chopped cilantro | ||
| 1 tbs chili powder or to taste | ||
| Kosher salt and fresh cracked pepper to taste | ||
| Crispy shredded corn tortilla's for garnish | ||
| 2/3 cups mayonnaise | ||
| 1/3 cup Dijon mustard | ||
| 1 clove garlic minced | ||
| 1tbs chopped cilantro | ||
| 1 tsp sugar | ||
| 1 tsp cumin | ||
| Kosher salt and cracked black pepper to taste |
If you like spicy this is the chicken salad for you! Full of flavor, crunch and savory Tex-Mex flavors.
- Place all the dressing ingredients in large bowl and whisk until well combined. Cover and store in fridge until ready to use.
- Cut tortillas into thin strip and fry for about 2 minutes until crispy. Drain on paper towels.
- Whisk just before serving and pour the desired amount of dressing over salad and mix gently.
- Reserve any remaining dressing for another use.
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