It was brought to my attention by a coworker, umm…let’s call her Carly, a few days ago that I did not have a post for ‘regular’ chicken salad. Sorry about that. My bad.
I honestly believe that there are two salad recipes in the U.S. over which people become fiercely territorial: (1) potato salad and, (2) chicken salad. Even among immediate family members there can be disagreements over ingredients. For instance, my mom is on team sweet pickle and hard boiled eggs in her potato salad. I am on team dill pickle (including the dill pickle juice) and no hard boiled eggs.
Mom also likes sweet pickles in her chicken salad. I tend to either go with no pickles or will use dill pickles. I’m not sure which way my sisters lean; it would be interesting to find out. Maybe they don’t like potato salad or chicken salad at all. I dunno.
Since my thoughts have been taken hostage for the past few days by chicken salad and I wake up all sweaty and shaking from intense, frantic dreams about making the perfect chicken salad (yawn, smirk, wink), I decided I’d mosey into the kitchen and knock out a couple of recipes for said chicken salad.
The first recipe is a little number that will “kick-your-can”. It’s all spicey and trendy because heaven only knows that today’s recipes are all about being ‘updated’. It has a decided Southwest-style profile and is great served as a wrap. The heat level is entirely up to personal preference. I used the smaller amounts of chipotle chile powder and jalapeno in the recipe and it singed my mouth. My husband shrugged and said, “What heat?”
The second recipe is for a more traditional chicken salad, a proper chicken salad, a chicken salad that could be served on croissants or perfect little bread cutouts or a traditional sandwich or even a single, gently cupped lettuce leaf. Or, when no one else is around, right out of the bowl with your very own fork.
Let’s move on, shall we? Oh and if you wondering where I have stashed the recipe for the traditional chicken salad (Carly) then click here or look at the previously posted recipe.Print
Spicey Southwestern Chicken Wrap
- 2 1/2 cups roasted chicken, diced (I used a rotisserie chicken)
- 6 green onions, sliced including some of the green tops
- 3/4 cup sour cream (I used a Mexican sour cream)
- 1/4-1/2 teaspoon chipotle chile powder, depending on heat preference
- 1/2-1 whole, small jalapeno pepper, seeded and minced
- 1/4 teaspoon salt
- 1/8 teaspoon cumin
- Mix all ingredients together in a medium bowl.
- Cover bowl and refrigerate for at least an hour to allow flavors to meld well.
- Serve on tostadas or as tortilla wraps. I used two flavors of wraps, chipotle and salsa verde. These may not be available at your grocery store. Use whatever type of soft flour-style tortilla is available in your area.
This post has been linked to the following:
- Six Sisters Stuff–Strut Your Stuff link party #44
- Michelle’s Tasty Creations–Creative Thursday link party #5
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