Spicy Chipotle Chicken Salad

At some point during my fourth year of college that chicken salad is a great thing to just have in the fridge for an emergency meal.  And it's a perfect lunch sandwich to take when I realize I've been eating out too much! Unfortunately (or fortunately, for some), I like to make mine pretty spicy and jazz it up a lot.

Ingredients

• 1 lb chicken breasts
• 1/2 cup mayo
• 2 tbsp ranch
• 1 jalapeno, diced
• 1 chipotle pepper, finely chopped
• 1 tbsp Dijon mustard
• 2 boiled eggs, diced
• 1 tbsp chipotle Tabasco sauce

Process

1. Cook the chicken.
   1. Preheat the oven to 425 degrees F.
   2. Season the chicken however you want…I covered both sides with: a little Italian seasoning, chili powder, crushed red pepper, some garlic mix, random chicken seasoning, garlic salt, garlic powder, and Parmesan cheese.
   3. Once both sides were covered, I drizzled olive oil on top so the spices didn’t just burn in the oven and then put it in there for 22 minutes.
   4. After about 11 minutes, I flipped the chicken over so it cooked evenly.
   5. Once the chicken comes out of the oven, finely dice it and put it in a mixing bowl.
2. Add the mayo, ranch, diced jalapeno, chipotle pepper, Dijon mustard, and the chipotle Tabasco sauce.
3. Boil the eggs, dice them, and add them.
   1. My way to boil eggs (in case you want to know!) – Submerge the eggs in water, let it come to boil, let the water boil for 3 minutes, turn the stove off and let it sit in there for another 3 minutes. Then they’re ready to peel!
4. Mix it with a spatula and eat!!  I put mine in between some bread with a slice of provolone cheese and ate it immediately after making it.