Jalapeño Chicken Salad

Ingredients

• 2 cups cooked chicken (see notes)
• 1/3 cup mayonnaise (plus more)
• 1/2 jalapeño pepper (deseeded/minced (or serrano pepper))
• 1/4 cup pickled jalapenos (minced (plus 1 tsp pickling liquid))
• 1 1/2 teaspoons mustard (I use jalapeno mustard)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 2 tablespoons cilantro (minced)
• 1/4 cup jalapeño Colby jack (shredded (or cheddar, etc.))
• crackers (croissants, bread or lettuce wraps, for serving)

Instructions

1. 1

   SHRED: Remove the chicken from the bone if using a rotisserie or roasting your own. Add it to a food processor and pulse a couple of times to shred it. I prefer the chicken to be finely shredded, but if you like shreds, feel free to do this by hand, with this tool, or a stand mixer!

2. 2

   DRESSING: Add ⅓ cup mayo, minced jalapeños, pickled jalapeños, mustard, kosher salt and garlic powder to a medium mixing bowl and stir to combine.

3. 3

   MIX: Add the shredded chicken and mix. Sometimes I need another tablespoon of mayo to get it to the perfect consistency. Add 1 first and mix to combine. If it needs more, add a second tablespoon. Then fold in the cilantro and shredded cheese. Mix to combine.

4. 4

   LET SIT: Place the salad into a serving bowl or airtight container, cover with plastic wrap or a tight-fitting lid. Pop into the refrigerator for at least 20 minutes, longer if time permits.

5. 5

   HOW TO SERVE: We love this between toasted croissants, on sliced sourdough bread, and even more with crackers!