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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Chicken salad with a Mexican Flair using Chipotle Aioli and jalapeno for spice. Excellent on greens, in wraps or stuffed in a pannini. Ingredients:
1 cup chicken, cooked and shredded |
1 hard boiled egg, chopped |
1/2 red bell pepper diced |
1 fresh jalepeno, seeded and minced |
4 green onions, sliced |
1 tbsp chipote aioli (see link to recipe below) |
1/2 cup greek yogurt |
2 tbsp milled flax |
Directions:
1. I use leftover roast chicken but you can also simply poach a chicken breast in a little water, cool and pull apart to shred. Just make sure the chicken is well cooked.
2. Saute the peppers and onions in the oil until somewhat softened but not soggy. Let cool.
3. Mix all the ingredients well and let chill for at least one hour before serving.
4. Here is a link to the chipotle aioli recipe I use in this chicken salad: Chipotle Aioli
5. Read more: /recipes/http-www-grouprecipes-87854-chipotle-aioli-html/#ixzz1ByTasdHk
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