Dive into a unique twist on a classic with this Jalapeño Honey Chicken Salad recipe. Perfect for those who love a balance of sweet and spicy, this salad is ideal for lunch, picnics, or light dinners. Serve it on your choice of bread or greens for a versatile and delicious option any day of the week.
Begin by cooking the chicken breasts. You can either bake, grill, or boil them. Once cooked, allow them to cool. After cooling, cut the chicken into small, bite-sized cubes. Set aside.
In a large mixing bowl, combine mayonnaise, fresh lemon juice, honey, salt and pepper. Use a whisk or a fork to mix these ingredients until they are well combined and smooth. Add the diced celery and jalapeño. Stir these into the dressing until they are evenly distributed.
Add the cubed chicken to the bowl with the dressing and other ingredients. Fold the chicken gently into the mixture.
Cover the bowl with a lid or plastic wrap and refrigerate the chicken salad for at least one hour.
Once chilled, give the chicken salad a gentle stir to refresh the ingredients. Serve the chicken salad inside pita bread or on flaky croissants for a delightful sandwich. Alternatively, the chicken salad can be served over a bed of greens for a low-carb option.
Store any leftover Jalapeño Honey Chicken Salad in an airtight container in the refrigerator. It's best consumed within two to three days for optimal freshness.
Notes
*For my recipe I just used the green part of the jalapeño. If you want a spicy chicken salad, include some of the white pith and/or some seeds.