I'll call this Southwest Chicken Salad. It's pulled chicken, jalepenos, onions, cilantro, lime juice, and some other stuff. It's supposed to be wrapped in romain lettuce and served with avacados, but I didn't have any ripe avacados at the time, so I served it over spring mix.
It was so good! So good. Claire said it was better than Chipotle.
It took a lot of time to get everything together. The recipe said 15 minutes of prep and 15 minutes cooking. It took me about an hour. I'm sure part of it was I hadn't done it before and didn't time it right, but I know to double whatever times my cookbooks give in the future.
The recipe called for homemade mayonaise, but I just subbed regular mayo (yeah, I know there's not great stuff in there, but I'm not a purist). The one mistake I made is the recipe called for two jalepenos. I had giant jalepenos. I should have just used one. But I used two, and while delicious, it sure made our eyes water. The next day the flavors mingled a little more and it lost a lot of its heat. This also made a lot. We got two days of lunches out of this in addition to dinner, so six meals isn't bad. I may double or triple this and freeze it in the future.
One word of warning: Wear gloves when cutting jalepenos! My fingers stung for a full day after making this.
Update: I added cayenne pepper instead of cumin. That's why it burned my face off.
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