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.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix chicken, poblano pepper, cilantro, mayonnaise, onion, lime juice, cumin, white pepper, and salt together in a bowl or a container with a fork. Taste and adjust spices as necessary.


Cook's Notes:

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.

Nutrition Facts

292 calories; protein 20g 40% DV; carbohydrates 4g 1% DV; fat 21.8g 34% DV; cholesterol 60.4mg 20% DV; sodium 244.7mg 10% DV. Full Nutrition