Description
This Jalapeño Honey Chicken Salad is a delightful mix of flavors perfect for sandwiches or a low-carb option over greens.
Ingredients
Scale
- 4 chicken breasts (fully cooked and cubed)
- 1½ cup mayonnaise
- 1 teaspoon fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper (adjust to taste)
- 1 cup celery (finely diced)
- 3 jalapeños (finely diced)
Instructions
- Begin by cooking the chicken breasts. You can either bake, grill, or boil them. Once cooked, allow them to cool. After cooling, cut the chicken into small, bite-sized cubes. Set aside.
- In a large mixing bowl, combine mayonnaise, fresh lemon juice, honey, salt and pepper. Use a whisk or a fork to mix these ingredients until they are well combined and smooth. Add the diced celery and jalapeño. Stir these into the dressing until they are evenly distributed.
- Add the cubed chicken to the bowl with the dressing and other ingredients. Fold the chicken gently into the mixture.
- Cover the bowl with a lid or plastic wrap and refrigerate the chicken salad for at least one hour.
- Once chilled, give the chicken salad a gentle stir to refresh the ingredients. Serve the chicken salad inside pita bread or on flaky croissants for a delightful sandwich. Alternatively, the chicken salad can be served over a bed of greens for a low-carb option.
- Store any leftover Jalapeño Honey Chicken Salad in an airtight container in the refrigerator. It’s best consumed within two to three days for optimal freshness.
Notes
- This chicken salad is versatile and can be served in various ways, making it a great option for meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Mixing and Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg