a quick and simple alternative to the classic chicken salad. When I made this to go on a salad for a light lunch, I was experimenting. It can be made hot or moderate! This is not supposed to be particularly creamy; I usually serve it with crackers or on top of salad, but if you want to make a sandwich, be sure to add enough mayo so it holds together.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 cup shredded rotisserie chicken
- ½ poblano pepper, diced
- ¼ cup chopped fresh cilantro
- 3 tablespoons mayonnaise
- 2 tablespoons diced onion
- ¼ lime, juiced
- ⅛ teaspoon ground cumin
- ⅛ teaspoon ground white pepper
- 1 pinch salt, or to taste
Instructions
- Mix chicken, poblano pepper, cilantro, mayonnaise, onion, lime juice, cumin, white pepper, and salt together in a bowl or a container with a fork. Taste and adjust spices as necessary.
- You can use one 12 1/2-ounce can or 2 smaller cans of cooked chicken instead of shredded rotisserie chicken.
- You can use sour cream instead of mayonnaise.
- You can use an Anaheim chile instead of poblano, or a jalapeno for a spicy kick. Remove membrane and seeds of chiles if you prefer less heat before dicing.
- If not serving immediately, refrigerate for 30 minutes to 1 hour to really let the flavors mix before serving.
Nutrition Facts
| Calories | 292 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 4 g |
| Sodium | 245 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |