We had a grilled chicken breast left over from last night’s pasta, and I’m a huge fan of chicken salad [shredded chicken, not cubed, please!], so I looked up recipes for a version that sounded a little different than the norm. I found this one on RecipeZaar; one bonus is that we had all the ingredients on hand from meals we made earlier in the week. It was just a little saltier than I would have liked (Lisa didn’t add a pinch, that should tell you something), but other than that it was a nice way to use up the chicken for a quick lunch. I’m looking for the perfect “classic” chicken salad recipe, so if anyone has any pointers, please leave them in the comments.

We modified the recipe below to accommodate the amount of chicken we had on hand, but otherwise prepared it as written. I made mine on middle-eastern flatbread, Lisa used good old toasted whole-wheat bread.

Jalapeño Chicken Salad
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2/3 cup light mayo
1 tbsp lime juice
3 cup cooked chicken, shredded
1/2 medium celery rib, finely chopped
1/2 small red onion, finely chopped
1/2 red bell pepper, seeded and finely chopped
2 tbsps fresh cilantro, chopped
1/4 cup sliced pickled jalapeno chilies, finely chopped
salt and pepper

Mix mayonnaise and lime juice in a small bowl until combined.
Toss chicken, celery, onion, bell pepper, cilantro, and jalapeños in a large bowl.
Add the mayonnaise mixture and toss until evenly coated.
Season with salt and pepper to taste.
Serve or cover and refrigerate for up to 2 days.