Chef Dad's Southwestern Chicken Salad

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By Catherine Holland By Catherine Holland

3 Boneless Skinless Chicken Breasts (pounded by your butcher) *
Salt & Pepper
2 Tbsp. Olive Oil
2 Tbsp. Butter
1 Tbsp. Hot Sauce (your favorite)
¼ Cup Celery (diced small)
¼ Cup Red or Sweet Onion (diced small)
2 Tbsp. Fresh Cilantro (chopped fine)
1/3 Cup Mayonnaise
1 Boiled Egg / Chopped (optional)

* Most supermarket butchers will pound your chicken breasts for you at no additional charge. They carry the boneless skinless breasts in the display case below their weighing scales.

Season your chicken with salt & pepper on both sides. Heat a large skillet over medium to medium high heat. When hot, add the olive oil, hot sauce and butter. After the butter is melted and bubbling, add the chicken breasts. Cook for about 4-5 minutes on both sides until cooked all the way thru. Remove from pan and let rest in a bowl for about 20 minutes on your counter.

Take chicken from the bowl and put on your cutting board, but DO NOT throw away the juices on the bottom of that bowl. Add your mayonnaise to the juices in the bowl and whisk together. Set that aside while you cut your chicken into cubes.

In a large bowl, combine your chicken, mayonnaise mixture, cilantro, onion & celery plus the chopped boiled egg if you wanted it. Toss well together then refrigerate in a covered dish for at least 2 hours and up to overnight before eating.

Serve on a hamburger bun or bed of lettuce.