Spicy and Zesty Chicken Salad in a Bell Pepper Cup

By Jane Kyerematen from Abington, PA

This chicken salad is served inside bell peppers for a colorful lunch, party snack, or appetizer.

Ingredients

• 2 skinless, boneless chicken breasts, cubed
• 3 pickled jalapeno peppers, finely chopped
• 1 lettuce leaf, chopped
• 3 tablespoons ranch dressing
• 1/4 cup mayonnaise
• 1 teaspoon dried parsley flakes
• Salt and pepper
• 4 red bell peppers

Directions

1. Sear chicken on both sides in a skillet until fully cooked. Set aside.
2. Cut the tops off the bell peppers. Remove seeds and place peppers on a lightly greased baking sheet. Roast for about 5 minutes.
3. Cube the cooked chicken.
4. Combine jalapenos, chicken, lettuce, ranch dressing, mayonnaise, parsley, salt, and pepper in a bowl until blended.
5. Stuff the peppers with chicken salad and serve.

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