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Habanero Chicken Salad
4 chicken breasts, grilled (or one rotisserie chicken, shredded)
1 green onion, chopped
1/4 cup parsley (or your favorite herb) chopped
1/3 cup mayo
1/3 cup apricot-habanero pepper jelly (try Pepperland Farms)
cajun seasoning or salt/pepper to taste
1/3 cup slivered almonds
In a large bowl, shred cooked chicken. Add all ingredients except almonds and stir to incorporate. To toast the almonds, heat a medium skillet over med-high heat. Spray with a little non-stick spray and add almonds. Toast, turning often, until almonds are toasty brown. Remove immediately from heat as they will burn quickly. Add to the chicken salad. Serve immediately if you want it warm or pack it into a cooler-convenient package and keep cool until ready to eat. Will keep for 3-4 days well refrigerated.