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.
Spicey Southwestern Chicken Wrap
Ingredients
- 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, or per heat preference
- 1/2-1 whole, small jalapeno pepper, seeded and minced
- 1/4 teaspoon salt
- 1/8 teaspoon cumin
- 6 flour tortillas or your choice
Instructions
- 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
You may also like:
Grilled Ginger-Sesame Chicken Salad
Traditional Chicken Salad
Tropical Chicken Salad Croissants
Oh my gosh, this is so embarrassing. I accidentally hit the delete comment button when I was looking at your comment and now I can’t get the comment back! Yes, if you lived near me you would be more than welcome to have some of this chicken salad. Plus, since I’ve accidentally deleted your comment I’d also make you anything else you wanted. I’m so sorry about this. Surely Blogger ought to have some way to recover accidents like this. I feel terrible.
Sweet Terri! Please, do not feel bad! This stuff happens to me all the time. Anyways, I do wish we were neighbors so we could exchange our recipes on paper and do taste testing in person. Now that would be delicious! Till then, I will be visiting your blog – OFTEN! Have a wonderful day! Xoxo
Oh, I love the ‘kick’ in this chicken salad. I’m always up for trying a new recipe for chicken salad – especially in the summer.
Terri, this Kick you can chicken salad sounds delicious and I can’t wait to try it 🙂 Thanks so much for linking up to Creative Thursday this week. I can’t wait to see what you link up next week. Have a wonderful weekend.
Michelle
What a yummy sounding recipe!! It’s been awhile since I’ve made chicken salad. I’ll have to give this recipe a try!
Mmmm, this sounds so good! We’re so glad you linked up to our “Strut Your Stuff Saturday.” Thanks for coming and we hope you’ll be back. -The Sisters
Thank you for taking the challange to add your fabuolous chicken salads. I have nothing but glourious things to say about you and your blog! See ya at work!
-The Nurse Named Carly
You’re welcome and thank you, Ms. Carly.
Just found you and love!! your recipes. I feel so lucky to just trip upon you.
Cheryl, so nice to be tripped over!
I’ve missed your blog. Wouldn’t you know I had these very thoughts today about sweet pickle vs. dill potato salad… And how it can be controversial? Thanks for sharing this recipe!
Kristin, it’s so nice to hear from you. I have missed my blog, too, and I’ve honestly missed cooking. I have felt over-whelmed lately with kitchen remodeling and working and family obligations and a few other interruptions. The blog has pretty much been the only thing that I could, unfortunately, let go of for a little while. Don’t you just love it when life puts so many things in front of you and then says, “Okay, choose” and then follows up quickly with “but choose wisely” and THEN says “oh, and by the way, here is a list of things that are not optional”. grrr. I’ll be back soon…I promise.
Go DILL!