Cranberry Jalapeño Chicken Salad

2 cups cooked chicken, finely shredded
⅔ cup Duke’s mayonnaise (or preferred mayo)
2 teaspoons sour cream (optional, for extra creaminess)
½ cup pickled jalapeños, finely chopped (adjust to taste)
¼ cup dried cranberries, chopped
½ teaspoon onion powder
½ teaspoon garlic powder
Salt and black pepper, to taste
Optional: finely diced celery for crunch, or a pinch of sugar or honey for balance

Finely shred the cooked chicken. For the best texture, use a stand mixer,
hand mixer, or two forks.
In a large bowl, mix the mayonnaise, sour cream, onion powder, garlic powder,
salt, and pepper until smooth.
Add the shredded chicken, chopped jalapeños, and dried cranberries to the bowl.
Stir until everything is evenly coated and well combined.
Taste and adjust seasoning. Add more jalapeños for heat or a small pinch of
sugar or honey if you want more sweetness.
Cover and refrigerate for at least 30 minutes before serving to allow flavors
to blend.