Description
A refreshing and zesty Jalapeño Chicken Salad made with shredded chicken breast, crisp celery, sweet onions, and a creamy dressing featuring Greek yogurt, mayonnaise, and pickled jalapeño brine. Perfect for a quick, flavorful meal or sandwich filling that brings a spicy kick without overpowering.
Ingredients
Protein and Vegetables
- 3 cups chicken breast (cooked and shredded)
- 1/3 cup sweet onion (diced small)
- 1/2 cup celery (diced small)
- 1/3 cup pickled jalapeños (diced small)
- 1/2-1 fresh jalapeño (seeds removed, diced small)
Dressing
- 1/2 cup plain Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp pickled jalapeño brine (from jar)
- 1/2 tsp garlic powder
- 1/2 tsp salt (more to taste)
- 1/8 tsp black pepper (more to taste)
Instructions
- Prepare the dressing: In a large bowl, combine the plain Greek yogurt, mayonnaise, pickled jalapeño brine, salt, garlic powder, and black pepper. Whisk thoroughly until all ingredients are smoothly mixed and the dressing is creamy.
- Mix the salad: Add the shredded chicken breast, diced sweet onion, diced celery, diced pickled jalapeños, and diced fresh jalapeño to the bowl with the dressing. Stir everything together carefully until the chicken and vegetables are fully coated with the dressing and evenly distributed throughout the salad.
Notes
- Adjust the amount of fresh jalapeño according to your preferred spice level.
- For a dairy-free option, substitute Greek yogurt and mayonnaise with plant-based alternatives.
- This salad can be served chilled or at room temperature.
- Great for sandwiches, wraps, or as a stand-alone salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
