Ingredients
Scale
- 3 cups cooked chicken, shredded or chopped (rotisserie chicken works beautifully here)
- 1/2 cup cream cheese, softened
- 1/3 cup mayonnaise (feel free to swap for Greek yogurt for a lighter version)
- 1 cup shredded sharp cheddar cheese
- 2 jalapeño peppers, seeds removed and finely diced (leave seeds in for extra heat!)
- 1/2 cup celery, finely chopped
- 1/4 cup green onions, sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Juice of half a lime (optional, but adds a bright pop)
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Start by shredding or chopping your cooked chicken into bite-sized pieces. I often use rotisserie chicken when the week gets busy—it’s a lifesaver and adds great flavor.
- In a large bowl, combine the softened cream cheese and mayonnaise (or Greek yogurt). Whisk them together until smooth and creamy.
- Add the shredded cheddar cheese, diced jalapeños, chopped celery, and sliced green onions to the bowl.
- Sprinkle in the garlic powder, smoked paprika, salt, and pepper. If you love a bit of brightness, squeeze in the lime juice here.
- Fold in the chicken, making sure every bite will have a bit of that creamy, cheesy goodness mixed with the fresh crunch and heat.
- Taste and adjust seasonings as needed—sometimes a little extra salt or lime juice makes all the difference.
- Cover and chill the salad for at least 30 minutes to let the flavors meld together. This step is where the magic happens, turning simple ingredients into something truly comforting.
- Before serving, give it a gentle stir and garnish with fresh parsley or cilantro for a touch of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International