Spicy Southwest Chicken Spread
Spicy Southwest Chicken Spread

by Anna Russell
This is great on multi-grain or sourdough bread, rolled up in a wrap,
or on English muffins topped with melted cheese.
•2 cans (156gr each) chicken, drained
•1/2 red bell pepper, seeded and finely diced
•2 green onions, finely sliced
•2 TBS The Pickle Guy Goop or light mayo
•2 TBS fresh squeezed lime juice
•2 tsp The Epicentre True North by SW seasoning blend
•1 tsp ground cumin
•1/4 tsp chipotle powder
•1/8 tsp lime zest
•pinch salt to taste
•dash hot sauce, optional
In a bowl, break up the canned chicken with a fork. Add the bell pepper, green onion, Goop or mayo, and lime juice, mixing well. Add the True North, cumin, chipotle powder, and lime zest, continuing to mix well. Cover and refrigerate allowing the flavours to meld. Just before serving, season to taste with salt and hot sauce, stirring to mix in. Use on sandwiches, grilled panini with Monterrey Jack cheese, or in tortilla wraps.
Makes approximately 2 cups.
PRINTABLE - SPICY CHICKEN SPREAD.pdf
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