Source: modified from Cook's Country
Ingredients:
Serves: 6-8Yield:
2/3 cup mayonnaise (decrease to 1/2 cup if you don't want it so drippy)
1 tablespoon lime juice
3 cups cooked chicken, shredded
1/2 medium celery rib, finely chopped
1/2 small red onion, finely chopped
1/2 red bell pepper, seeded and finely chopped
2 tablespoons fresh cilantro, chopped
1/4 cup sliced pickled jalapeno chili, finely chopped (I use pepperoncini's instead)
salt and pepper
1 Mix mayonnaise and lime juice in a small bowl until combined.
2 Toss chicken, celery, onion, bell pepper, cilantro, and jalapeños in a large bowl.
3 Add the mayonnaise mixture and toss until evenly coated.
4 Season with salt and pepper to taste.
5 Serve on warm tortillas with pepperocini's, or cover and refrigerate for up to 2 days.
I added garlic salt (didn't use any regular salt) and cayenne pepper. I also used extra cilantro. We really liked it. We served on warm corn tortillas with sharp cheddar cheese grilled on it (could just melt). Also served with an Olive Garden salad and steamed carrots. Good meal :)
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