Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 fresh jalapenos, diced (seeds removed for mildness)
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 3 green onions, finely chopped
- 1/2 cup mayonnaise (or Greek yogurt)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Cook the Chicken: Poach the chicken breasts in simmering water for about 15-20 minutes until fully cooked. Let cool before shredding.
- Prepare Jalapenos: Slice the jalapenos and remove seeds if desired.
- Make the Creamy Base: In a large bowl, combine softened cream cheese, mayonnaise, lime juice, salt, and pepper until smooth.
- Combine Ingredients: Add shredded chicken, diced jalapenos, cheddar cheese, and green onions to the creamy base. Mix gently to coat evenly.
- Chill: Refrigerate the salad for at least 30 minutes before serving to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg