Jalapeno Chicken Salad

Name: Jalapeno Chicken Salad
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 2/3 cup mayonnaise; 1 tablespoon fresh 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 fresh cilantro, chopped; 1/4 cup diced pickled jalapeno peppers; salt and black pepper to taste; 4 large flour tortillas; cooking spray

Recipe GLPRdcf81a9357566b

Mexican

Salad

20 min

600 cal

Servings: 4

Stovetop

A vibrant and zesty chicken salad featuring shredded cooked chicken tossed with a cumin and lime-infused mayonnaise, paired with crisp celery, colorful red bell pepper, red onion, creamy avocado, fresh cilantro, and spicy pickled jalapenos. Served in warm, crispy tortilla cups for an interactive and delicious lunch or dinner.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

2/3 cup mayonnaise

1 tablespoon fresh 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 fresh cilantro, chopped

1/4 cup diced pickled jalapeno peppers

salt and black pepper to taste

4 large flour tortillas

cooking spray

Directions

In a medium bowl, whisk together the mayonnaise, lime juice, and ground cumin until well combined.
Add the shredded cooked chicken, chopped celery, chopped red bell pepper, chopped red onion, diced avocado, chopped cilantro, and diced pickled jalapeno peppers to the bowl. Stir gently until all ingredients are evenly coated with the dressing.
Taste the salad and season with salt and black pepper as desired.
Heat a nonstick skillet over medium heat. Working with one tortilla at a time, lightly spray both sides with cooking spray. Place the tortilla in the hot skillet and cook for about 30 seconds until it begins to soften, then flip and cook the other side for another 30 seconds, until the tortilla is pliable and starts to show light brown spots.
Immediately remove the warm tortilla from the skillet and quickly drape it over an inverted oven-safe bowl. Gently use your hands to mold and shape the tortilla around the bowl to form a cup. Hold in place for a few seconds as it cools and sets.
Carefully slide the cooled tortilla cup off the bowl. Repeat steps 4 and 5 with the remaining tortillas.
To serve, spoon approximately 1 and 1/3 cups of the jalapeno chicken salad into each tortilla cup. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

This is an honest 20-minute dish that will feel fresh on a Charlotte table: lime, cilantro, and pickled jalapeños are standard at Harris Teeter, Food Lion, Kroger, and Walmart, and avocado is reliable year-round. The real cost driver is the chicken itself—budget $3.50–$4.00 per pound for a rotisserie bird or cooked breasts—pushing the cost per serving to around $2.50–$3.00 before tortillas, which is fair for a lunch or light dinner. The caveat is prep: the stated 20 minutes assumes cooked chicken on hand; if you're starting from raw, add 25–30 minutes for poaching or roasting. The salad itself does not keep well overnight (the avocado will brown, the celery will soften), so this is a same-day dish best eaten fresh, though the chicken-pepper base will hold in the fridge for a day if you compose it at the table.