Spicy chicken salad is creamy, crunchy and a little bit spicy. The perfect combination for a delicious chicken salad.
One thing I have been trying to do this year is pack Jay a lunch for work. He used to go out to eat everyday and started becoming tired of the heavy food and spending the extra money. Many nights he would come home and not be hungry for dinner because he had gone out to a late lunch and ate too much. Sooooo I have been going through my old recipes and cookbooks to find things that are easy to pack for lunch and something that will get him through the work day so that he can come home and eat my dinner 🙂
This chicken salad is a recipe a friend of mine shared with me several years ago. She made spicy chicken salad sandwiches for a baby shower we attended and I fell in love with the crunchiness and the hint of cayenne pepper. I am a sucker for a little spicy in my food. It is kinda sad the thing I remember most about the shower was the sandwiches but that just tells you how DEEElicous they are.
I like serving my chicken salad on bread, usually whole wheat or sourdough but of course it would be so good on some butter croissants or even a bagel. You can also serve a scoop on some salad greens if you are cutting the carbs.
Spicy Chicken Salad
Spicy chicken salad is creamy, crunchy and a little bit spicy. The perfect combination for a delicious chicken salad.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup chopped celery about 3-4 stalks
- 1/2 cup water chestnuts
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow pepper
- 1/2 cup chopped red onion
- 1 cup light mayonnaise
- 1/4 teaspoon ground red pepper cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions
-
In a large bowl, combine chicken, celery, water chestnuts, red and yellow pepper and onion.
-
In a small bowl, mix together mayonnaise, cayenne pepper, salt and pepper.
-
Combine mayonnaise mixture and chicken mixture and chill in refrigerator.
Recipe Notes
You can serve the chicken salad on bread or on top of salad greens.
Also, the recipe calls for 1/4 teaspoon of cayenne pepper, if you like things a little more spicy, 1/2 teaspoon works great.
You may also substitute Greek yogurt for the mayonnaise if you prefer.
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