Ingredients:

  • 3 cups cooked chicken (shredded or chopped white and/or dark meat)
  • ½ cup mayonnaise
  • 2 teaspoons Dijon mustard (or yellow or whole grain mustard)
  • 2 green onions, finely chopped
  • 7 ounces artichoke hearts (canned or jarred; about 7 hearts)
  • ¼ cup Parmesan cheese (grated or shredded)
  • 1 jalapeño pepper (small to medium size, diced)
  • ¼ teaspoon black pepper
  • ½ teaspoon salt

Instructions:

  1. Prepare Jalapeño: Cut the jalapeño in half and remove the seeds and pith. Slice into small strips and finely dice.
  2. Chop Vegetables: Finely chop the green onions and artichoke hearts.
  3. Combine Ingredients: In a medium bowl, add the shredded chicken, mayonnaise, Dijon mustard, green onions, artichoke hearts, Parmesan cheese, diced jalapeño, black pepper, and salt.
  4. Mix Thoroughly: Stir until all ingredients are well combined.
  5. Refrigerate (Optional): For best flavor, refrigerate the salad for about an hour before serving, though it can be enjoyed immediately.