Candied Jalapeno Chicken Salad

Candied Jalapeno Chicken Salad


  • 1 pound package mini bells, sliced in half, seeds & ribs removed
  • 2 small chicken breasts, about a pound, sliced in half horizontally
  • seasoning or rub for chicken about a tablespoon and a half
  • 1 tablespoon oil
  • a tablespoon or two of any Chicken Seasoning or Rub
  • 8 ounces cream cheese, softened
  • 1/4 cup shredded Cheddar
  • 1/4 cup finely diced Cowboy Candy (Sweet Hot Pickled Jalapenos)
  • 2 tablespoons of brine from the Cowboy Candy; this is approximate. Go by taste.
  • 1 tablespoon minced parsley
  • about 1/2 teaspoon salt, to taste
  • about 1/4 teaspoon pepper, to taste
  • garnish 1/4 cup thinly sliced green onion


Heavily sprinkle chicken breasts with spice rub. If time allows, place in fridge for one hoiur at least or even better, overnight. It will still be fine if the chicken needs to be used asap, but will be better with a little time to marinade.

Add chicken to preheated pan with about a tablespoon of oil. Cook on one side until cooked through, turn and repeat. When finished, move chicken to a plate and allow to rest before cutting into a small dice.

In the meantime, mix cream cheese with the Cheddar, diced Cowboy Candy and about 2 tablespoons of brine or to taste, the parsley, salt, and pepper. Fold in the diced chicken.

Serve as a sandwich, hot or cold, or as a stuffing for vegetables, again, hot or cold.

Makes about 2 1/2 cups.

Keywords: Appetizer, Chicken, Chicken Breast, Chicken Salad, cowboy candy, Cream Cheese, Green Onion, Salad

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