Arugula, alfalfa sprouts, sliced tomato and pickles, for serving (optional)
How to Make It
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, jalapeños 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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