This Spicy Roasted Jalapeño Chicken Salad is filled with spicy kick from the habanero mayo and the charred, roasted jalapeño pepper. The kick is balanced by the creaminess of the mayo, the mix of bright, fresh herbs, and a touch of honey to tame the heat! It’s perfect served over greens for an easy lunch, or with crackers for a simple snack!

Serves 4
Prep time: 20 minutes
Cook time: 15 minutes

INGREDIENTS

1 tbsp. olive oil
1½ lbs. boneless skinless chicken breasts
1 medium-large jalapeño pepper
⅓ cup Tessemae’s Habanero Mayonnaise
2 ribs celery, finely diced
½  red onion, finely diced
2 tbsp. chopped fresh chives
1½ tbsp. chopped flat leaf parsley
1 tbsp. chopped fresh mint, optional*
2 tsp. apple cider vinegar
2 tsp. honey
¼ tsp. salt, plus more as needed
¼ tsp. pepper, plus more as needed
salad greens, bread, or crackers for serving

 

METHOD

1. Season the chicken breasts with salt and pepper. Heat a large, nonstick or cast iron skillet over medium to medium-high heat. Add the olive oil. Once hot, add the chicken and cook until internal temp reaches 165F on a thermometer, about 4-5 minutes per side. Remove from heat and let the chicken breasts rest on a cutting board for 5-10 minutes, then chop into bite sized pieces. Let cool.
2. Meanwhile, preheat the broiler to high and line a large rimmed baking sheet with foil. Place the jalapeño on the sheet and broil for 6-8 minutes, turning the pepper frequently, until it is charred and black all over. Remove from oven and let cool for a minute or two. Place the jalapeño in a plastic bag and let it steam for 10 minutes (this makes the skin much easier to remove). Peel off the skin and discard it, along with the stem, seeds, and ribs. Finely chop the jalapeño and set aside.
3. Once chicken has cooled, place in a large bowl. Add the chopped jalapeño, Tessemae’s Habanero Mayonnaise, celery, red onion, chives, parsley, mint (if using), apple cider vinegar, honey, salt, and pepper. Stir to combine. Season to taste with additional salt and pepper, if needed. Serve at room temperature, or refrigerate for 2-3 hours to chill. Serve over greens, on a sandwich, or with crackers.

*Note: This chicken salad is spicy, so add the mint if you want an extra refreshing kick to tame some of the heat!