Step 1

Bring a large pot to a boil. Add in:

2 lbs. chicken breasts (boneless, skinless)

Boil until done (15-20 minutes). The internal temperature should be 160F or more.

Tip: Cut the breasts into big chunks to speed up the cooking process.

Note: I used 1 lb 14 oz of chicken breast exactly, but I rounded up to the nearest pound.

Step 2

Add the chicken to a blender and pulse until it is as fine as you want it. Dump the chicken in a bowl and re-blend the big pieces that missed the blade.

Step 3

To the minced chicken, add and mix until well combined:

0.3333 cups (1/3 cup = original) mayo

0.5 cups diced pickled jalapenos

0.25 cups pickled jalapeno juice

0.75 tsp salt

0.75 tsp pepper

0.125 tsp (1/8 tsp = original) granulated garlic

0.125 tsp (1/8 tsp = original) onion powder

Serve with lettuce wraps or bread and enjoy.

Tip: Everything is to taste, add more or less of what you like. For these measurements I used exactly 1 lb 14 oz of chicken breasts, it was 2 very large breasts.

Tip: Consider adding fresh herbs. I usually love adding fresh minced cilantro to mine, but dill or parsley would be good as well.