Ingredients
Scale
- 2–3 pounds chicken breast or tenderloin, cut into bite-sized pieces
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 Tbsp oil
- 1/2 cup (or a little more) real mayonnaise
- 2 Tbsp coarse brown mustard or dijon
- 1 tsp cumin
- salt and pepper to taste
Instructions
- Combine the garlic powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper, then toss to coat all the chicken pieces.
- In a large frying pan, heat the oil, then cook the seasoned chicken until done, and the center of pieces is no longer pink. Set aside to cool.
- Combine the mayonnaise, mustard, and 1 tsp cumin. Stir in the chicken pieces, adding additional mayo as needed. Season to taste with salt and pepper.
- Serve over a bed of lettuce, garnished with chipotle large flake salt, on a roll, or wrapped in a tortilla.
