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Meet the Cook: Since our family likes things spicy, I often add a fresh jalapeno pepper to this salad. It's a simple, savory way to use up leftover chicken. Plus, it's so eye-catching, it could double as the main dish and the table centerpiece! -Krista Shumway, Billings, Montana
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Nutritional Facts 1 serving (1 cup) equals 210 calories, 16 g fat (4 g saturated fat), 44 mg cholesterol, 189 mg sodium, 4 g carbohydrate, 1 g fiber, 13 g protein.
Originally published as Picante Broccoli Chicken Salad in Country Woman July/August 1999, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Dec. 08, 2011 by snowbob
I modify this recipe by using 1/2 roasted red sweet pepper, omitting the green pepper, and reducing the broccoli to 1 cup. I place the chicken mixture on top of room temperature tortillas, roll them up and slice them into three sections and chill before serving.
Reviewed on Jun. 20, 2010 by mdjacobs
Super easy, tasty and even the kids like veggies this way.
Reviewed on Jan. 17, 2010 by ddaly
My husband and family really like this salad even as a main course. Anyone I have ever made this for really likes it also. I often triple or quadruple the batch and we will have it for lunches for the week!
Reviewed on Aug. 18, 2009 by IMakeCards
My husband and I really love this chicken salad.
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