Mexican Chicken Salad

Mexican Chicken Salad
Write a review
  1. 2 cups diced meat from a roasted chicken (see Game Plan note)
  2. 1/2 cup plain Greek-style yogurt, plus an additional 1/4 cup as needed
  3. 1/4 cup coarsely chopped cilantro
  4. 1 large jalapeño, halved lengthwise and sliced
  5. Juice from 1/2 lime
  6. 1/2 teaspoon kosher salt, plus more as needed
  7. Freshly ground black pepper
  1. Place the diced chicken in a medium bowl, along with the 1/2 cup of yogurt, cilantro, jalapeño, lime juice, measured salt, and pepper to taste.
  2. Mix well, adding up to 1/4 cup additional yogurt if it seems dry.
  3. Taste; add more salt and pepper if needed. Use as a sandwich filling, or serve on a bed of lettuce.