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+ servings
5 from 1 vote
Jalapeño Chicken Salad with Fresh Fennel
Prep Time
15 mins
Total Time
15 mins

An effortless jalapeño chicken salad recipe featuring tender dark meat chicken, homemade aioli, fennel, and green pepper sauce on toasted ciabatta.

Recipe Type: Lunch
Makes: 2 sandwiches
Author: Brooklyn Supper
  • 1 egg yolk
  • sea salt
  • 1/2 cup extra virgin olive oil
  • 2 chicken thighs (about 1 cup shredded)
  • 1/4 cup finely minced fennel
  • 1 tablespoon Tabasco Green Pepper Sauce , plus more to taste
  • freshly ground black pepper
  • 4 slices ciabatta , lightly toasted
  1. To make the simple aioli, sprinkle a pinch of sea salt on an egg yolk. Whisk vigorously, and drizzle in just a bit of olive oil. Continue whisking and adding oil in very small increments. Once mixture is emulsified and has thickened, add the olive oil in bigger glugs. Finish with a bit of sea salt, added to taste. Leftover aioli will keep well sealed in a jar for up to 3 days.
  2. To make the chicken salad, combine 3 tablespoons aioli, chicken, fennel, and Tabasco Green Pepper Sauce, plus sea salt and black pepper to taste. Spoon onto toasted, thick-cut ciabatta, slice in half, and serve.