Southwest Chicken Salad
A southwest twist on classic chicken salad, with a little kick!
- 1 pound boneless skinless chicken breasts
- 1/4 cup Paleo mayonnaise
- 1 red bell pepper, diced
- 1 jalapeno, seeded and finely diced
- 2 tablespoons red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1/2 lime, juiced
- 1 teaspoon sea salt
- 1 teaspoon chilli powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Bring a pot of water just covering the chicken breast to boil. Boil for about 15 minutes or until the chicken is cooked through.
- Once the chicken is cooked, remove from the water and set aside to cool. Once it has cooled, dice the chicken breast.
- Prep the remaining ingredients for the chicken salad by dicing the red pepper, red onion, cilantro, and jalapeno. I remove all of the seeds and membrane from my jalapeno because I don’t like it too spicy and this is where a lot of the spice lives. You can tweak the spice level in the salad by keeping the seeds and membrane if you like it hot.
- Add the diced chicken, red pepper, red onion, jalapeno, cilantro, mayonnaise, and spices to a mixing bowl and stir until it is well combined. Give it a squeeze of half a lime and stir again.
- Serve chilled over a bed of greens, with plantain chips, or in a lettuce wrap!