1/4 cup diced pickled jalapenos
1/4 cup diced celery
1/2 cup diced onion
3 cups cubed chicken breast
1/3 cup mayonnaise
1 teaspoon mustard powder
1/2 teaspoon Hot New Mexican chili powder
1/2 teaspoon ground chipotle
1/2 teaspoon ground ancho chile
1/4 teaspoon ground lemon peel
freshly ground black pepper
In a medium bowl, toss together the jalapenos, onion and chicken. Set aside. In a small bowl, whisk together the spices and mayonnaise. Drizzle over the chicken mixture. Toss to coat.
My husband likes to make these rice cooker dishes to take in his lunches during the week. Some times he uses leftovers from other meals that we’ve made but if we don’t have anything on hand, he picks up a rotisserie chicken from the grocery. Which generally are pretty good (although, there does seem to be a wider range of tastiness than one might think) but sometimes yield too much for his lunch. So then I get the leftovers to play with. He normally uses all of the dark meat leaving me with at least a little bit of the breast. Perfect for a quick chicken salad for my lunch! I was feeling spicy so I loaded the dressing up with ground chiles and instead of the more typical (cucumber) pickle, I diced up some pickled jalapenos instead. It was wonderful! It added the pickle-y note I like but some heat as well. I had it on crackers but I bet it would be great on a sandwich as well.