Mexican Chicken Salad

Mexican Chicken Salad 2 cups diced meat from a roasted chicken 1/2 cup plain Greek-style yogurt, plus an additional 1/4 cup as needed 1/4 cup coarsely chopped cilantro 1 large jalapeño, halved lengthwise and sliced Juice from 1/2 lime 1/2 teaspoon kosher salt, plus more as needed Freshly ground black pepper Place the diced chicken in a medium bowl, along with the 1/2 cup of yogurt, cilantro, jalapeño, lime juice, measured salt, and pepper to taste. Mix well, adding up to 1/4 cup additional yogurt if it seems dry. Taste; add more salt and pepper if needed. Use as a sandwich filling, or serve on a bed of lettuce.