Mexican Chicken Salad by Kim

A twist on regular chicken salad with a kick of spice!

1 carrot, coarsely sliced
1 rib celery, sliced
1 lb boneless chicken tenders or breasts
4 canned jalepenos, seeded and diced
1/3 cup mayonnaise
4 green onions, thinly sliced
1/2 cup sour cream
1 tsp ground cumin (or to taste)
1 tsp chili powder (or to taste)

Bring 4 cups of water to a rolling boil. Add carrot, celery and chicken. Cook 10 minutes or until done. Remove from heat and let stand 10 minutes. Drain liquid and discard veggies. Let chicken cool, shred into bite-sized pieces. Mix well with remaining ingredients and add seasonings to taste. Makes 2 cups.