Cranberry Jalapeño Chicken Salad
This cranberry jalapeño chicken salad is a high-protein snack made with Greek yogurt, cranberries, and a little heat—perfect for meal prep, crackers, or bowls.
Ingredients
- 3 cups cooked chicken: finely chopped or shredded (see my oven baked chicken recipe below)
- rotisserie or Instant Pot chicken both work great
- ⅓ cup dried cranberries
- 1 jalapeño finely minced (seeds removed for mild)
- ¼ cup green onions thinly sliced
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- ½ teaspoon garlic powder
- Salt & pepper to taste
Optional Add-Ins
- ¼ cup celery finely diced (for crunch)
- ¼ cup chopped cilantro optional, but fresh and good
Let's Make It
- In a large bowl, combine the cooked chicken, cranberries, jalapeño, and green onions.
- Add Greek yogurt, mayonnaise, lime juice, garlic powder, salt, and pepper.
- Stir until fully combined and creamy.
- Taste and adjust seasoning as needed.
- Serve immediately or refrigerate for meal prep.