Grill or cook the chicken until fully cooked, then shred it.

Let the chicken cool before mixing it into the salad.

In a mixing bowl, combine the softened cream cheese, Greek yogurt, ranch dressing, and lime juice.

Mix until smooth and well combined.

In a large bowl, add the shredded chicken, diced jalapeños, green onions, red bell pepper, and shredded cheddar cheese.

Pour the dressing over the chicken mixture and stir until everything is evenly coated.

Chill the salad in the refrigerator for at least 30 minutes before serving.

Serve cold as a main dish or as a filling for wraps.