Description
A creamy, zesty chicken salad topped with spicy jalapeños and cheesy goodness—perfect for sandwiches, wraps, or lettuce cups.
Ingredients
Units
Scale
- 2 cups (about 300 g) cooked chicken, shredded or diced
- 1/2 cup (120 g) cream cheese, softened
- 1/4 cup (60 g) Greek yogurt or mayonnaise
- 2 jalapeños, seeded and finely chopped (keep seeds for extra heat)
- 1/2 cup (50 g) shredded cheddar cheese
- 1/4 cup (25 g) chopped green onions (scallions)
- 1 tsp lime juice
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine softened cream cheese, Greek yogurt (or mayo), lime juice, garlic powder, salt, and pepper until smooth.
- Fold in the shredded chicken, chopped jalapeños, shredded cheddar, and green onions until evenly mixed.
- Taste and adjust seasoning—add more jalapeño or salt if desired.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve chilled on bread, in wraps, over greens, or with crackers.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Use rotisserie or leftover roast chicken for convenience.
- For extra spice, include some jalapeño seeds or swap for serrano pepper.
- Make it lighter by using all Greek yogurt instead of cream cheese.
- Customize with mix-ins like crispy bacon bits, diced bell pepper, or chopped cilantro.
- Bring to room temperature before serving if cold straight from fridge.
Nutrition
- Serving Size: ½ cup (about 120 g)
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 13 g
- Cholesterol: 45 mg