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.