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+ servings

Pimento Chicken Salad

Pimento Chicken Salad
Serves: 4 people


  • 3 cups cooked and finely shredded chicken (*see notes) (I use Rotisserie)
  • 4 tbsp mayo (I use Homemade)
  • 1 tbsp lemon juice (1/2 lemon)
  • 1 [4-ounce] jar diced pimientos, drained
  • 1 tbsp fresh jalapeno, seeded and very finely chopped
  • 1 tsp kosher salt , or to taste
  • 1/2 tsp freshly cracked black pepper , or to taste
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 1/2 tsp nutritional yeast (optional)


  • Place the finely shredded chicken (see notes below) in a large bowl with the remaining ingredients. Stir until very well combined.
  • Taste and add more salt or pepper, if desired.
  • I like to chill mine for at least 30 minutes prior to serving. Serve with fresh cut veggies, crackers, or on sandwiches! However you please! Enjoy!


[this recipe keeps well for 3-4 days in the fridge]
*To shred my chicken finely, I use a mixer (both the stand or hand mixer works): Begin by tearing apart the chicken a bit first with your hands, to make it easier for the beaters to get in there. Place the chicken into a deep mixing bowl and press the beaters into it. Turn the hand mixer on low speed, and let it do its thing until the chicken is fully shredded. If you don't have a mixer, don't worry. You can do shred the chicken finely with your hands, it just takes more time obviously.