Description
A creamy, tangy, and spicy salad that combines shredded chicken with cream cheese, cheddar, lime, and jalapenos. Perfect for low-carb lunches and dips.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 2 jalapenos, diced (seeds removed for less heat)
- 1/4 cup green onions, chopped
- Salt and pepper, to taste
- 1 tablespoon lime juice
Instructions
- If your cream cheese is cold, let it sit at room temperature for 10 minutes so it softens. Shred 2 cups of cooked chicken finely. Remove the seeds from the jalapenos if you prefer less heat, then dice them small. Chop the green onions.
- In a large bowl, add the softened cream cheese, mayonnaise, and lime juice. Stir until smooth and well combined. Fold in the shredded chicken, shredded cheddar, diced jalapenos, and green onions. Season with salt and pepper. Mix gently until everything is evenly coated.
- No cooking is required. If you prefer a warm version, briefly warm the shredded chicken in a skillet with a splash of olive oil for 2–3 minutes, then remove from heat and fold into the mixture. Otherwise, proceed to chilling or serving.
- Taste and adjust seasoning with more salt, pepper, or lime. Chill the salad for at least 15 minutes for flavors to meld, or serve right away at room temperature. Garnish with extra green onions or a sprinkle of cheddar if desired.
Notes
Refrigerate in an airtight container for up to 3–4 days. For meal prep, keep extra jalapeno and green onion separate before serving to preserve crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1.5g
- Sodium: 550mg
- Fat: 39g
- Saturated Fat: 14g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.7g
- Protein: 27g
- Cholesterol: 90mg