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Axe Kickin' Chicken Salad

Tracy Scheckel
1 day ago
2 min read

If you're a regular reader, you know this Axe Kickin' story, if not, check out my Axe Kickin' Chicken recipe.

It's time to explore a chicken salad that features my newest muse, Axe Kickin' Pumpkin Habanero sauce.

As you likely know, I have a routine around sheet pan (in winter) and grilled (in summer) chicken thighs. So after employing the pumpkin habanero hot sauce on the sheet pan roasted thighs, next in line was a round of chicken salad.

Something my mom occasionally used to do in chicken salad was to add chunks of potatoes -- either boiled or roasted. Since I happened to have some leftover in the fridge, I cubed them up and threw them in. Obviously that are optional, but will be included in the recipe here.

Again, as with the thighs, I didn't want to overpower the hot sauce and kept the salad dressing on the simple side. Just these four ingredients and then later some salt and pepper to taste.

I was looking for some more serious kick with this concoction and since the thighs had the sweetness of the brown sugar in the BBQ glaze I added the Dijon and planned on more than a few drops of the sauce.

THE RECIPE:

5 cooked chicken thighs cubed into 1/4" -- 1/2" pieces. (I like a chunky chicken salad because I don't generally eat bread, but if you're into sandwiches, more of a mince or shred will help it not fall out of your sandwich)

1 to1-1/2 C cooked potatoes diced about the same size as the chicken

1 medium onion minced

For the dressing

1/2 -- 3/4C mayonnaise

1/4C Dijon mustard

2-3T hot sauce

1T cilantro paste or 2T fresh minced

Salt and pepper to taste

Toss the chicken chunks, the potatoes, and the onion together in a large bowl.

Combine the mayo, mustard, hot sauce, and cilantro in a bowl .

Once the dressing is completely combined, spoon it over the chicken and stir to coat all the chicken.

Taste a piece of coated chicken and season as needed with salt and pepper.