Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup cream cheese, softened
- ½ cup Greek yogurt or mayonnaise (Greek yogurt adds a protein boost and tang)
- ½ cup shredded cheddar cheese (mild or sharp, depending on your preference)
- ¼ cup pickled jalapeños, chopped (adjust more or less to taste)
- ¼ cup green onions, sliced thin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
Optional Topping:
- ½ cup crushed tortilla chips for added crunch
Instructions
1. Prepare the Chicken
If you’re not using rotisserie chicken, cook two chicken breasts in a skillet over medium heat with a bit of oil and light seasoning. Cook for about 7–10 minutes, turning halfway through, until the internal temperature reaches 165°F. Let cool slightly, then shred or dice the chicken into bite-sized pieces.
2. Combine the Base Ingredients
In a large mixing bowl, combine the softened cream cheese and Greek yogurt or mayonnaise. Use a fork or hand mixer to blend until smooth and creamy. This step ensures your salad has a consistent, velvety texture.
3. Add Flavor and Texture
Stir in the shredded cheddar cheese, chopped jalapeños, green onions, garlic powder, onion powder, salt, and pepper. Mix thoroughly so the flavors are evenly distributed.
4. Fold in the Chicken
Gently add your shredded or diced chicken to the mixture. Fold it in with a spatula or spoon, making sure every piece is coated in the creamy mixture. Taste and adjust seasoning as needed. Want more spice? Add extra jalapeños or a dash of hot sauce.
5. Chill or Serve Immediately
You can serve the salad right away, but for best flavor, refrigerate it for 30 minutes to allow the ingredients to meld. Just before serving, if using, sprinkle crushed tortilla chips on top for a satisfying crunch.
Notes
Avoiding Overcooked Chicken:
If cooking your own chicken, check for doneness with a meat thermometer. Chicken is done at 165°F, but if you don’t have a thermometer, cut into the thickest part—there should be no pink, and the juices should run clear.
Softening Cream Cheese Quickly:
Forgot to take it out ahead of time? Cut the block into cubes and microwave for 15–20 seconds. Just don’t overdo it—cream cheese melts quickly.
Adjusting Spice Levels:
If you’re spice-sensitive, start with just 1 tablespoon of chopped jalapeños. You can always add more later. If you enjoy heat, consider adding a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
Making It Ahead:
This salad keeps well in the fridge for 3–4 days. Make a batch on Sunday, and enjoy it for lunch throughout the week. Store in an airtight container to keep it fresh.
Texture Tip:
If you’re not serving right away, hold off on adding the crushed tortilla chips until just before eating so they stay crisp. You can also serve them on the side as a scoopable option.
Serving Suggestions
This chicken salad is flexible enough to serve in a variety of ways, depending on your preferences and dietary needs.
Classic Chicken Salad Style:
Scoop it onto a bed of fresh lettuce or mixed greens for a high-protein salad.
Wrap It Up:
Spread it into a tortilla or flatbread with extra greens for a portable wrap. Try whole wheat or spinach wraps for extra nutrients.
Sandwich Filling:
Serve between slices of toasted whole grain bread, in a pita pocket, or even on a lightly toasted bun for a creamy sandwich that packs heat and crunch.
Stuffed Veggies:
Use the salad as a filling for hollowed-out bell peppers or avocado halves. It’s a fun and visually appealing way to serve guests or elevate your weekday lunch.
Dip with Dippers:
Pair with sliced cucumbers, carrot sticks, celery, or whole grain crackers for a low-carb, snackable meal.
With a Side of…
This dish pairs well with light, cooling sides. Try cucumber salad, fruit salad, or a light soup like gazpacho or tomato basil. If you want something heartier, roasted sweet potatoes or brown rice make excellent accompaniments.
- Prep Time: 15 minutes
- Cook Time: 10 minutes