Start with cold chicken which has previously been cooked, and not overcooked, with garlic and lemons and/or limes. Chop it in irregular cubes. Then add, in the proportions you prefer:
Anaheim Chile, minced.
Chopped or finely sliced Pippin or other Green Apple(s).
Fresh Basil Leaves, roughly chopped.
Garlic, very well minced.
Ginger, fresh, peeled and finely grated.
Green Onions, thinly sliced or minced.
White Onion, minced.
Black Pepper, ground fine.
Extra Virgin Olive Oil.
Basalmic Vinegar.
Serve on lettuce and garnish with lime or orange wedges – depending which direction you want to take it in – and fresh mint.
I made this to get rid of leftovers and other things which needed to be eaten, but it turned out to be stellar. On the second day I added lightly steamed green beans.
Axé.
coldhearted scientist وداد 
And I didn’t get an invitation to pull up a chair because…?
It looks awesome. Do you roast the chile first?
for my chicken salad I use chopped chicken breast, mayo, sliced almonds, minced celery and onions, and red grapes cut in half. mixed all up and spread on toasted focaccia. very yummy but i am very open to this new idea of ginger, garlic and pepper. yum yum. although, i’ll probably eat anything with ginger, garlic, and pepper…
Mmm… I should roast the chile, but didn’t. Now in Mexico I was told that another option is to marinate it ahead in the vinaigrette, after chopping it really fine.
This sounds excellent. Thanks for the recipe.