Prepare the Chicken: Cook and shred 3 cups of chicken. You can use rotisserie chicken for convenience or cook fresh chicken breasts. Shred it finely to create the perfect chicken salad texture.
Make the Creamy Base: In a large mixing bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons Dijon mustard, and 1 tablespoon lemon juice. Stir everything together until smooth.
Add the Heat: Chop the jalapenos and remove the seeds (unless you want more heat). Add 1/4 cup of chopped jalapenos to the creamy mixture, along with the 1/4 cup of finely chopped red onion and 1/4 cup of chopped celery.
Season It: Stir in 1/4 teaspoon of garlic powder and salt and pepper to taste. If you want more heat, add a dash of cayenne pepper.
Combine the Chicken: Add the shredded chicken to the bowl and mix everything together until well combined.
Chill and Serve: Let the chicken salad chill in the refrigerator for 30 minutes to allow the flavors to meld together. Serve with crackers, in a sandwich, or on a bed of fresh greens.
