Cilantro-lime jalapeno chicken salad

I saw this chicken salad recipe from Daily Crave on Pinterest and immediately bookmarked it for a future lunch.  I made it a day-ahead at a time that was convenient for me, and I loved that it was ready to go the next day for a simple, delicious lunch!

Cilantro-Lime Jalapeno Chicken Salad

Yield: 3-4 servings

§             3 chicken breasts

§             1 jalapeño, diced (with seeds scraped out)

§             4 Tbls cilantro, coarsely chopped

§             1 lime, juiced

§             1/4 red onion, finely diced

§             1/3 cup mayo (more if needed for your desired consistency)

§             1 Tbls Dijon mustard

§             1 tsp cumin

§             salt and pepper

§             2 ripe avocados (or for a sandwich good French or Italian bread)

Season chicken with salt and pepper and bake in a 350 degree oven for 30-35 minutes. Let chicken cool,  then shred with a fork. 

Add mayo, Dijon, cumin, lime juice, salt and pepper and mix to combine.  (Add more mayo and lime here if necessary).  Mix in red onion, jalapeño and cilantro. Cool in fridge for several hours to let flavors merge, and serve with avocado or on French bread with a slice of provolone cheese.