Grilled Chicken Salad With Jalapeno Dressing

4 boneless, skinless chicken-breast halves (6 to 8 ounces each), grilled, chilled and cut into bite-sized chunks
1/2 cup chopped celery
1/4 cup dried cherries
1/2 cup chopped apple
1/2 cup chopped roasted and skinned hazelnuts
Salt and freshly ground black pepper, to taste
3/4 to 1 cup Chili Mayonnaise (recipe follows)
2 cups chopped, mixed salad greens
2 Roma tomatoes, cored and sliced
1/2 cup crumbled feta cheese

Combine the chicken, celery, raisins, apples, hazelnuts, salt and pepper with the mayonnaise. Mix well. Serve on top of the mixed greens with the sliced tomatoes on the side and crumbles of the feta on top.

Makes 4 main-dish servings.

CHILI MAYONNAISE: Remove stems, seeds and ribs from 1 fresh serrano pepper and 1/2 fresh jalapeno pepper; coarsely chop. In a blender jar, puree peppers with 3 peeled garlic cloves and 2 tablespoons fresh lemon juice. Scrape mixture into a small bowl, then whisk in 1 cup mayonnaise. Makes about 1 1/8 cup.


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