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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