Chopped Chicken Jalapeño Salad

• servings: Serves 3 at approx. 185

Ingredients

Once you’ve got a tub of this in the fridge, weekday lunches are sorted. This version may be my favourite yet with crunchy creamy sweet salty flavours, its perfect for wraps, sandwiches, or even as salad toppers. Store for around 3 days!

2 cooked chicken breasts (about 240g shredded)

3 heaped tbsp thick Greek yoghurt (0% or full fat)

50g smoked cheddar, grated

1-2 tbsp diced jalapenos from a jar

1/2 red onion, finely diced

2 large tomatoes, deseeded and diced

1 green pepper, diced

2 tbsp chopped coriander (or use parsley)

1–2 tsp runny honey (adjust to taste)

½ tsp garlic granules

1 tbsp brine from jalapeno jar

Directions

Add the shredded chicken to a bowl and mix with the yoghurt, honey, brine, and garlic granules. Stir in the cheddar, jalapeño, red onion, green pepper and tomato then mix until evenly combined. Avoid seasoning with salt to keep it fresher for longer! Store in an airtight container for up to 3 days in the fridge. Season with salt before loading into a wrap, sandwich or as a salad topper.