Ingredients
Scale
- 2 cups cooked chicken
- ⅓ cup mayonnaise plus more
- ½ jalapeño pepper deseeded/minced
- ¼ cup pickled jalapenos minced
- 1½ teaspoons mustard
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 2 tablespoons cilantro minced
- ¼ cup jalapeño Colby jack shredded
- crackers, croissants, bread or lettuce wraps for serving
Instructions
- Remove the chicken from the bone if using a rotisserie or roast chicken. Shred it using a food processor or by hand.
- In a medium mixing bowl, combine ⅓ cup mayonnaise, minced jalapeños, pickled jalapeños, mustard, kosher salt, and garlic powder.
- Add the shredded chicken into the bowl and mix well. Adjust the consistency by adding additional mayonnaise if needed. Stir in cilantro and shredded cheese until combined.
- Transfer the salad to a serving bowl or airtight container, cover, and refrigerate for at least 20 minutes.
- Serve the salad on toasted croissants, sourdough bread, or with crackers.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use rotisserie chicken for easy prep.
Adjust the amount of jalapeños based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: No data
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg