Southwest Chicken Salad

A southwest twist on classic chicken salad, with a little kick!

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  • 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


  1. Bring a pot of water just covering the chicken breast to boil. Boil for about 15 minutes or until the chicken is cooked through. 
  2. Once the chicken is cooked, remove from the water and set aside to cool. Once it has cooled, dice the chicken breast.
  3. 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. 
  4. 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. 
  5. Serve chilled over a bed of greens, with plantain chips, or in a lettuce wrap!