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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Not your usual chicken salad, the habanero and lemon give it a nice kick. If you like you can poach or grill the chicken. I have tried both and it's delicious either way. On days when it's just too hectic, I have purchased a rotisserie chicken and just shredded the meat, great time saver. Enjoy!! Ingredients:
4 cooked chicken breasts, diced |
1 1/2 cups fresh lemon juice |
1 whole habanero pepper, chopped |
1 teaspoon grated lemon zest |
1 cup mayonnaise |
1 small red onion, finely diced |
3 -4 celery ribs, finely diced |
2 tablespoons fresh italian parsley, chopped |
8 slices french bread or 8 slices ciabatta |
1 bunch watercress, rinsed and dried |
Directions:
1. Place lemon juice in a small saucepan and bring to boil. Cook until reduced to 1/2 cup. Remove from the stove and let cool.
2. Place lemon syrup, habanero, lemon zest, and mayonnaise in a blender or food processor and blend until smooth. Season with salt and pepper, to taste, and transfer to a large bowl. Add the onions, celery, and parsley and set aside.
3. Add the diced or shredded chicken to the mayonnaise mixture and gently mix until combined. Divide the chicken salad among 4 slices of bread. Top the salad with a few sprigs of watercress and top with the remaining bread.
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