Jalapeno Chicken Salad

• 2 large bone-in skin-on chicken breasts
• salt, to taste
• pepper
• olive oil
• 3 medium jalapenos, diced into small pieces
• 3 tablespoons dill pickles, diced
• 3 tablespoons mayonnaise

1. Preheat over to 450 degrees.
2. Drizzle chicken breasts in olive oil and sprinkle with salt and pepper.
3. Place on baking sheet lined with tin foil.
4. Bake for 30-35 minutes or until chicken reaches 165 degrees.
5. Let chicken cool enough to handle.
6. Dice up jalapeno and pickles.
7. Once chicken is cool, peel off skin and shred chicken.
8. (I just throw it in cuisinart).
9. Add peppers, pickles, and mayo.
10. Add salt and pepper to taste.
11. Serve on bread for sandwiches or with crackers.

chicken breasts, salt, pepper, olive oil, jalapenos, dill pickles, mayonnaise

Taken from www.food.com/recipe/jalapeno-chicken-salad-505103 (may not work)