Recipe Highlight: Jalapeño Chicken Salad and Mint Lime Iced Tea

Jalapeño Chicken Salad & Mint Lime Iced Tea
The 70 degree weather we had this past weekend made me start thinking about warm weather food. After craving brothy hearty dishes all long winter long, I am ready for lighter fare. I decided to make myself a chicken salad sandwich for lunch yesterday. Trust me, this is no ordinary chicken salad. I know some people like their chicken salad plain with no bells and whistles but I like my chicken salad with a little crunch, a little zing and even some heat. This Jalapeño Chicken Salad recipe that I found in Cook’s Country magazine a while back is a contest winner. When I read the word jalapeño, I knew I had to try it. Of course, I had to tweak it to my liking as I always do. I’ve made these chicken salad sandwiches for brunch with friends and other gatherings and many have asked for the recipe. And what’s a chicken salad sandwich without a nice cold glass of iced tea. The Mint Lime Iced Tea is definitely a favorite for gatherings and parties at my house. The perfect drink for warm weather.

Jalapeño Chicken Salad & Mint Lime Iced Tea

Jalapeño Chicken Salad Recipe


2/3 cup mayonnaise
1 tablespoon lime juice
3 cups cooked chicken, shredded (I use a whole prepared rotisserie chicken that you buy at the grocery store)
1/2 medium celery rib, finely chopped
1/2 small red onion, finely chopped
1/2 red bell pepper, seeded and finely chopped
1/2 Asian pear or Granny Smith apple, peeled and finely chopped (optional)
2 tablespoons fresh cilantro, chopped
1/4 cup sliced pickled jalapeno chili, finely chopped
salt and pepper


  1. Mix mayonnaise and lime juice in a small bowl until combined.
  2. Toss chicken, celery, onion, bell pepper, pear/apple, cilantro, and jalapeños in a large bowl.
  3. Add the mayonnaise mixture and toss until evenly coated.
  4. Season with salt and pepper to taste.
  5. Serve or cover and refrigerate for up to 2 days.

Jalapeño Chicken Salad & Mint Lime Iced Tea

Mint Lime Iced Tea Recipe


8 cups (2 quarts) water
8 green tea bags (I use 4 green tea bags and 4 flavored white tea bags like peach or mango)
1 bunch fresh mint
1 1/2 cups superfine or granulated sugar
To serve:
1/2 cup freshly squeezed lime
juice (from about 4 medium limes)
6 fresh mint sprigs for garnish (optional)
1 medium lime, cut into sixths, for garnish (optional)


  1. Place the water in a medium pot and bring to a simmer over high heat. Remove from heat, add the tea bags and mint, cover, and let steep for 10 minutes.
  2. Once the tea has steeped, discard the tea bags, add the sugar, and stir until the sugar has completely dissolved. Let cool to room temperature, then place in the refrigerator to cool completely, about 2 hours.

To serve:

  1. Once the tea is cold, remove the mint and stir in the lime juice.
  2. Taste and adjust with more lime juice or sugar as desired.
  3. Serve over ice with a sprig of mint and a wedge of lime (if using).



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6 thoughts on “Recipe Highlight: Jalapeño Chicken Salad and Mint Lime Iced Tea

  1. Oh boy I haven’t eaten breakfast yet and this post is driving me nuts!!! I love “chick’n” <—that would be the vegan way to spell chicken— salads. I make them all the time with Beyond Meat. I don't eat chicken but man I want to recreate this dish badly with a vegan version (maybe chickpeas). I love love a good foodie post. Thanks for sharing!!

  2. Wow. This looks so yum. I am not big on chicken salad – but my hubby is and he loves spicy – I’m going to have to share this with him!

    But that tea – I totally could try 🙂

    Thanks for linking up with Let Your Light Shine Thursdays!

  3. Pingback: Recipe Highlight: Quick-And-Easy Chicken Noodle Soup - My Rose Colored Shades

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