Southwest Chicken Salad – Dianne’s Favorite

Serving Notes:

• This recipe makes approximate 8 cups or 1/2 gallon of Chicken Salad.
• Actual serving size will vary but assume about 1/3 – 1/2 cup per sandwich or large croissant.
• One recipe would make about 16-24 sandwiches.

Ingredients:

• 5 cups cooked chicken breast
  • 1 breast = approx. 1 cup
  • 5 cups = 30 oz. cooked or 40 oz. pre-cooked.
• 1 1/2 cups mayonnaise
• 1/2 cup chopped celery
• 1/2 large onion (Danielle said 1 was way too much so we cut this to 1/2)
• 1/2 cup chopped fresh cilantro (to taste)
• Two 1oz. packages taco seasoning mix
• 1 small can of chopped green chilis.

Instructions:

1. Bake or boil the chicken.  I prefer to sous vide the chicken as described in this post.
2. Dice or shred the chicken
3. Mix ingredients