A zesty and creamy chicken salad with a spicy kick, perfect for a light meal or a flavorful sandwich filling.
In a large mixing bowl, combine the mayonnaise, lemon juice, parsley, and a pinch of salt and pepper.
Mix the dressing thoroughly to ensure the flavors are evenly distributed.
Add the celery, green onion, pimentos, and jalapeño to the bowl and mix well.
Dice the vegetables into small, uniform pieces for a consistent texture.
Gently fold in the shredded chicken until well coated with the dressing.
Use a fork to shred the chicken finely for better mixing.
Cover the bowl and refrigerate the salad for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the chicken salad over a bed of greens, in a sandwich, or as a wrap filling.
Garnish with additional parsley or a slice of jalapeño for presentation.
