Emerald Chicken Salad

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  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup mayonnaise
  • 3 tablespoons milk
  • 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  • 2 tablespoons lime juice
  • 3/4 teaspoon salt
  • 3 celery stalks, sliced
  • 1 green bell pepper, chopped
  • 1 small avocado, peeled and sliced
  • 1 green apple, cored and cut into 1/2-inch chunks
  • 1 cup green seedless grapes
  • Lettuce leaves, optional


Place chicken breasts in a 10-inch skillet and cover with water; bring to a boil. Reduce heat to low; cover and simmer until chicken is cooked through, about 15 minutes. Remove chicken from broth and cool to the touch; cut into 1/2-inch chunks.

Meanwhile, in a small bowl, blend mayonnaise, milk, TABASCO® Green Sauce, lime juice, and salt until smooth.

In a large bowl, combine chicken, celery, green pepper, avocado, apple, grapes, and mayonnaise mixture and mix well. Spoon salad onto a lettuce-lined platter, if desired.

Makes 4 servings.

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