Description

A quick, creamy, and spicy chicken salad that balances heat from fresh jalapenos with tangy lime and cool textures. Perfect for meal prep, low-carb diets, or a refreshing lunch.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts or thighs (or rotisserie chicken)
2 medium jalapeno peppers, finely diced
2 stalks celery, finely chopped
1/4 cup red onion, finely minced
1/2 cup fresh cilantro, chopped
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon Dijon mustard
2 tablespoons fresh lime juice
1 teaspoon hot sauce
Salt and black pepper to taste

Instructions

If using raw chicken, season with salt, pepper, and cumin. Cook in a skillet over medium-high heat for 6-7 minutes per side until golden and cooked through. Let rest for 5 minutes, then chop or shred.
Finely dice the celery and red onion. Remove seeds from jalapenos if less heat is desired, then finely mince them.
In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lime juice, and hot sauce until smooth.
In a large mixing bowl, combine the chopped chicken, celery, onion, and jalapenos.
Pour the dressing over the chicken mixture and gently fold until well coated.
Fold in the fresh cilantro last.
Taste and adjust seasoning with more salt or lime juice if needed.
Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Notes

If using rotisserie chicken, skip the cooking step and just shred the meat. Wear gloves when handling jalapenos to avoid skin irritation. For a dairy-free version, use vegan mayo and skip the Greek yogurt. Do not freeze this salad as the mayo and celery will separate.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2
Sodium: 450
Fat: 20
Saturated Fat: 3
Carbohydrates: 5
Fiber: 1
Protein: 30

Keywords: chicken salad, spicy jalapeno, meal prep, low carb, gluten free, healthy lunch, quick dinner, keto friendly