Kat's Southwest Chicken Salad

• 1 large smoked chicken breast, chopped
• 12 cup onion, chopped
• 13 cup red bell pepper, chopped
• 12 cup fresh cilantro, pulled from stem then chopped
• 18 cup canned black olives, chopped
• 2 pickled jalapeno peppers, chopped
• 1 canned chipotle chile in adobo, chopped (kat uses two.)
• 14 teaspoon ground cumin powder
• salt and pepper, to taste
• 34 cup mayonnaise (more if needed, to moisten the above ingredients)
• cheddar jalapeno bread
• garlic powder
• cooking spray
• peach slices, pineapple slices or avocado

1. Combine all chicken salad ingredients in bowl and mix well.
2. This is a very hot and spicy recipe, but you can reduce the chipotle and jalapeno pepper if you wish.
3. (The pickled jalapeno gives the chicken salad a little of the tartness that we expect with dill pickles in a traditional chicken salad.
4. ).
5. Once mixed, sprinkle garlic powder on the bread or rolls, spray with cooking spray and then toast under the broiler.
6. Spread chicken salad mixture on the toasted bread, and choose a garnish, if you wish.
7. Try pineapple or peach slices (even better if it's grilled.)
8. The sweetness of the fruit will complement and tame the heat from the peppers.
9. Avocado is also a tasty garnish.

chicken, onion, red bell pepper, fresh cilantro, black olives, jalapeno peppers, chipotle chile, ground cumin, salt, mayonnaise, cheddar jalapeno bread, garlic, cooking spray, pineapple

Taken from www.food.com/recipe/kats-southwest-chicken-salad-464858 (may not work)