Hatch Green Chile Chicken Salad {Paleo, Keto, Whole30}
Any excuse to make food that is Mexican-inspired, I am down for! I recently purchased a huge bag of fresh hatch green chiles and have been finding different ways to use them beside your typical enchiladas, casseroles, or sauces.
If you don’t have access to fresh hatch green chiles, you could use the canned variety in this recipe. It won’t have as fresh of a taste, but it will still be delicious, nonetheless!
Try this Hatch Green Chile Chicken Salad on a sandwich, with some crackers, on it’s own, or in a wrap like I usually do!
Feel free to use more or less jalapenos in the recipe to adjust to your heat level. We like things on the spicy side, so I tend to go heavier on the jalaps.
In this recipe, I use Primal Kitchen’s Egg-free Mayo, due to my husband’s new egg intolerance. I was super surprised to find that it tastes so much like regular mayo! If you have an egg sensitivity, definitely check this variety of their mayo out!
| Prep Time | 5 minutes |
| Servings |
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- 2 Hatch Green Chiles large, deseeded - see recipe note for sub*
- 2/3 cup Mayo I used Primal Kitchen's Egg-Free Mayo
- 2 cups Cooked, shredded chicken I used 3 large breasts
- 1 cup Onion diced
- 2 Jalapeños deseeded and diced
- 1 tsp Pink salt
- 1/2 tsp Black pepper
- 1/2 tsp Ground cumin
- 1/4 tsp Smoked Paprika
Ingredients
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- Rough chop green chiles and blend in a food processor until minced or almost smooth.
- In a large mixing bowl, combine green chiles, mayo, and seasonings.
- Add in the onions, jalapenos, and shredded chicken. Stir to combine.
- Serve immediately on a sandwich or in a wrap or refrigerate until ready to eat. Enjoy!
*Sub 1/4 cup of canned green chiles