Tex-Mex Chicken Salad
|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.