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Ingredients
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- 2 cups cooked chicken
- ⅓ cup mayonnaise
- ½ jalapeño pepper, deseeded/minced (or serrano pepper)
- ¼ cup pickled jalapeños, minced (plus 1 tsp pickling liquid)
- 1½ teaspoons mustard (jalapeño mustard preferred)
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 2 tablespoons cilantro, minced
- ¼ cup jalapeño colby jack, shredded (or cheddar, etc.)
- Crackers, croissants, bread, or lettuce wraps, for serving
Instructions
- Shred the cooked chicken using a food processor for a finer texture or by hand as preferred.
- In a medium bowl, combine mayonnaise, minced jalapeños, pickled jalapeños, mustard, kosher salt, and garlic powder. Stir well to mix ingredients.
- Add the shredded chicken to the dressing and combine. Adjust consistency with more mayonnaise if necessary. Then fold in cilantro and cheese until mixed thoroughly.
- Transfer the mixture to a serving bowl or airtight container. Cover and refrigerate for at least 20 minutes to let flavors meld.
- Serve the salad on toasted croissants, sourdough bread, or enjoy with crackers.
Notes
Feel free to adjust the heat level by choosing your preferred type of pepper.
Letting the salad sit in the refrigerator enhances the flavor.
For a healthier alternative, consider using Greek yogurt instead of mayonnaise.
- Prep Time: 10 minutes
- Cook Time: NO DATA
- Category: Main Dishes
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 60mg