Ingredients
- 1 pound boneless
- skinless chicken breast
- 1/2 cup mayonnaise
- 2 teaspoons spicy brown mustard
- 1/2 teaspoon chile powder
- 1 to 2 fresh jalapenos
- diced
- 1/4 cup chopped cilantro
- Kosher or sea salt
- to taste
- Fresh ground black pepper
- to taste
- 8 slices of bread or 4 buns
- Arugula
- alfalfa sprouts
- sliced tomato and pickles
- for serving (optional)
Instructions
- In a large pot cover the chicken breasts with water.
- Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through.
- Remove the chicken from the water and let cool.
- Cut into 1/2-inch pieces and set aside.
- In a large bowl combine the mayonnaise, mustard and chile powder.
- Stir in the chicken, jalapenos and cilantro.
- Season with salt and pepper, to taste.
- Spread chicken salad over 4 slices of bread, top with desired toppings and cover with remaining slices of bread.
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