Wednesday, June 21, 2017
Jalapeno Chicken Salad
Jalapeno Chicken Salad 2/3 cup mayonnaise 1 tablespoon lime juice 1/4 teaspoon ground cumin 3 cups shredded cooked chicken 1/2 celery rib, finely chopped 1/2 red bell pepper, seeded and finely chopped 1/2 red onion, finely chopped 1/2 avocado, diced 2 tablespoons cilantro, chopped 1/4 cup sliced pickled jalapeno peppers, diced salt and pepper 4 large flour tortillas cooking spray In a medium bowl, stir together mayonnaise, lime juice, and cumin. Add chicken, celery, red bell pepper, red onion, avocado, cilantro, and pickled jalapenos. Stir well to combine. Season to taste with salt and pepper. Heat a nonstick skillet over medium heat. One at a time, spray both sides of a tortilla with cooking spray and heat, flipping half way through, in skillet until soft and pliable and beginning to get brown spots. Quickly place tortilla over an overturned bowl, use your hands to shape it around the bowl. Let cool. To serve, place about 1 1/3 cups of chicken salad in each tortilla cup.