Lime-Poblano Chicken Salad
A quick and easy change-up to the traditional chicken salad. I was experimenting when I created this for a light lunch to go on a salad. Can be made mild or spicy! This is not meant to be very creamy, I use it mostly on top of salad or with crackers, but if you'd like a sandwich be sure to add more mayo so it sticks together.
You can use one 12 1/2-ounce can or 2 smaller cans of cooked chicken instead of shredded rotisserie chicken.
You can use sour cream instead of mayonnaise.
You can use an Anaheim chile instead of poblano, or a jalapeno for a spicy kick. Remove membrane and seeds of chiles if you prefer less heat before dicing.
If not serving immediately, refrigerate for 30 minutes to 1 hour to really let the flavors mix before serving.