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Jalapeño Chicken Salad Sandwich

Fresh jalapenos add a zesty flavor to this lunchtime classic.

  • Total Time:
  • Servings: 4

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  • 1 pound boneless, skinless chicken breast
  • 1/2 cup mayonnaise
  • 2 teaspoons spicy brown mustard
  • 1/2 teaspoon chile powder
  • 1 to 2 fresh jalapeños, or to taste, 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)


  1. 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.
  2. In a large bowl combine the mayonnaise, mustard and chile powder. Stir in the chicken, jalapeños and cilantro. Season with salt and pepper, to taste.
  3. Spread chicken salad over 4 slices of bread, top with desired toppings and cover with remaining slices of bread.
Contributed By Photo © Todd Porter & Diane Cu Published July 2014

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