Spicy Southwest Chicken Spread

 
Spicy Southwest Chicken Sandwich 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.


  1. 2 cans (156gr each) chicken, drained

  2. 1/2 red bell pepper, seeded and finely diced

  3. 2 green onions, finely sliced

  4. 2 TBS The Pickle Guy Goop or light mayo

  5. 2 TBS fresh squeezed lime juice

  6. 2 tsp The Epicentre True North by SW seasoning blend

  7. 1 tsp ground cumin

  8. 1/4 tsp chipotle powder

  9. 1/8 tsp lime zest

  10. pinch salt to taste

  11. 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.



RETURN TO THE RECIPES 


PRINTABLE - SPICY CHICKEN SPREAD.pdf