Chicken Salad


Chicken salad needs a kick to it or it’s just chicken tossed in mayonnaise.  LPB’s wholen roasted chicken salad has a jalapeño driven kick to it with fresh herbs and other vegetables to give it texture and a lot of taste.


  • One roast chicken (6-7 pounds), all the meat removed, dark and white, and chopped into small cubes
  • 1/2 of a red bell pepper, chopped
  • 1 large jalapeno pepper, seeded and finely chopped
  • 1/3 cup red onion, finely chopped
  • 2 large celery stalks, finely chopped
  • 1/3 cup of fresh basil, chiffon cut (roll ten leaves up like a cigar the cut in 1/8 inch strips)
  • 2 tablespoons of dill, finely chopped
  • 1/3 cup of mayonnaise
  • 1/3 cup of sour cream
  • 1/3 cup of crumbled feta cheese
  • 1 tablespoon of dijon mustard
  • 1 tablespoon of olive oil
  • Kosher salt and pepper to taste

Making It

  • Place the chicken, bell pepper, jalapeño, onion, celery, basil, dill in a bowl
  • In a mixing bowl add the mayonnaise, sour cream, mustard, olive oil and seasoning. Stir until incorporated and mix into the chicken bowl (add a few dashes of Tabasco if you want to really heat it up)
  • Refrigerate for at least two hours and serve
Chicken salad in lettuce wraps are a great pool snack on a hot summer day.

Options to Serve

  • Wrap in a tortilla for a casual pool snack
  • Fill baked phyllo dough cups and serve as an appetizer
  • Put scoop on top of a bib lettuce salad for a lite lunch
  • Serve on a brioche roll with two slices of roasted bacon and romaine lettuce
  • Put on a iceberg lettuce leaf for a healthier wrap (pictured above)

2 thoughts on “Chicken Salad

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