Emerald Chicken Salad

0 stars based on 0 votes.
0 ratings
Rate This Recipe

Ingredients

  • 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

Preparation

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.

Talk About It!

Post a Comment

Your Comment:

Name:

Email:

Try
another
image

Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Type the two words above:

Add Comment
Be the first to comment on this recipe!
More