The Best Chicken Salad You've Never Had

Keeping in mind that I have some OCD tendencies, I just thought the public might like to know what I've eaten for the past four days:

I'm working on coming up with a name for this summery goodness beyond "chicken salad."

As you know, chicken salad recipes are many and the time to eat them is few.

Therefore, one cannot waste a single bite on substandard chicken salad fare. I sort of love a traditional chicken salad (mayo, sour cream, grapes, nuts, coconut, celery).

But I only say "sort of" because mayonnaise (even the typing of the word) kind of makes my toes curl under and my stomach lurch.

For starters, I picture Hugh Grant's flatmate in "Notting Hill" eating the mayo he mistakes for yogurt.

For enders, I picture raw egg, gloppy texture, and my thighs jiggling.

That's pretty much a deal breaker. 

As I'm sure it will be for you now, as well.

So since Holly shared this recipe with me, I proceeded to make it over and over and over again.

And guess what? I'm not even close to sick of it.

When I've recently eaten six chocolate chip cookies, I like it over salad greens.

When I'm starving, I like it in a tortilla wrap.

When I need a snack, I get a serving-size spoon and eating it right out of the bowl as I stand in the shadow of the fridge.

(I hear that's a healthy diet tip.)

I'm going to post the recipe, but only if you promise not to be intimidated by the number of ingredients.

Some things are good with one ingredient. Like peanut butter.

Some things are good with two ingredients. Like jalapeno jelly and cream cheese.

And sometimes it might take fifteenish ingredients to do the trick. But really, it's all stuff you have hiding somewhere in the fridge. Or at least it's a good excuse to go to the grocery store and shop while sipping a latte.

If that's your bag, baby.

Killer Chicken Salad

1/2 c. olive oil*

1/2 c. rice vinegar

1/4 c. lime juice

2 t. chili powder

2 t. cumin

1/2 t. garlic powder

2 t. kosher salt (you can probably use any kind, but I always keep kosher salt on hand)

1 t. pepper

1/2 t. tabasco (or a little more if you're like me)

4 c. chopped cooked chicken

1 can corn, drained

1/2 c. cilantro (finely chopped)

1/2 c. diced red pepper

2 jalapenos (seeded  & chopped)

4 chopped green onions (I've used red in a pinch)

diced tomatoes (I just dice and add when I'm serving it)

Directions:

Just combine it all! It tastes even better with some time to marinade. 

*Oh, and I only use 1/4 c. of olive oil, but I am sharing the original recipe.

I'm on Killer Chicken Salad: Day 4 and the flavor is still fantastic. Just give it a quick stir and serve. Or eat out of the bowl.

And leave the thigh-jiggling work to ice cream.