Fiery Chicken Salad

    30 min

    A relatively substantial chicken salad. Cooked chicken is tossed with mayonnaise, celery, pine nuts, lemon juice, pickle, black pepper and chilli. Serve with fresh bread. Perfect for the summer months.

    9 people made this

    Makes: 4 

    • 275g cooked chicken, diced
    • 125ml mayonnaise
    • 1 large stick celery, diced
    • 75g pine nuts
    • 1 tablespoon lemon juice
    • 1 1/2 tablespoons small chunk pickle
    • 1 small Scotch bonnet chilli, seeded and finely chopped or to taste
    • 1/4 teaspoon cracked black pepper or to taste

    Prep:10min  ›  Extra time:20min chilling  ›  Ready in:30min 

    1. Stir the chicken, mayonnaise, celery, pine nuts, lemon juice, pickel, chilli and black pepper together in a mixing bowl until evenly blended. Cover and refrigerate 20 to 30 minutes to allow the flavours to blend.

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    Reviews in English (10)


    This is my recipe and I find the calorie count a little shocking. I've tried to research and so far I've come up with a TOTAL for the WHOLE recipe of only 663 calories. So how do they come up with 459 Calories per SERVING? I use only the chicken breast, no skin, a salad dressing of 40 cal per Tbsp, sweet relish has only 15 cal per Tbsp......? I would also like to say ThankYou for your kind reviews. That is the minimum jalapeno I add, often it is a LOT more . Today I used chopped pecans (pine nuts are expensive here too!) I think just about any nut meat would work.  -  13 Jun 2011  (Review from Allrecipes US | Canada)


    Fixed as written and it was very good. I think I would add some of the juice from the jar of jalapeno peppers to add more heat. I also think that roasting the pine nuts would bring out the nutty flavor of the pine nut. As it was written, the pine nuts added a wonderful texture to the salad. Will definately fix again with these few tweaks!  -  31 Aug 2010  (Review from Allrecipes US | Canada)


    Yummy! Great textures and flavor. I added an extra 1/2 jalepeno for an additional kick and served on lettuce leaves with tomato.  -  01 Jun 2010  (Review from Allrecipes US | Canada)