Ingredients
- 2 cups cooked chicken breast, shredded
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 3 tablespoons fresh lime juice
- 2 jalapeños, finely chopped (seeded for less heat)
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
If you’re not a fan of heat, feel free to swap out the jalapeños for a milder pepper or reduce the amount. You can also substitute the Greek yogurt for sour cream if you prefer a richer flavor.
Instructions
- In a large mixing bowl, combine the Greek yogurt, mayonnaise, lime juice, and cumin. Stir until smooth and well blended.
- Add the shredded chicken, jalapeños, red onion, and cilantro to the bowl. Gently fold the ingredients together, ensuring the chicken is well coated with the dressing.
- Season the salad with salt and pepper to taste, adjusting the spice level by adding more jalapeño if desired.
- Right before serving, gently fold in the diced avocado and halved cherry tomatoes to keep them fresh and vibrant.
- Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together beautifully.
As you make this dish, remember my abuela’s philosophy: trust your senses. Taste, adjust, and make it your own!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International