Description
A lively twist on a classic chicken salad, combining fresh ingredients with smoky bacon and jalapeños for a high-protein low-carb dish.
Ingredients
- 3 cups cooked shredded chicken (rotisserie or poached)
- 4 jalapeños, diced (fresh, roasted, or pickled)
- 6 slices bacon, cooked & crumbled
- 1 cup shredded cheddar cheese
- 1 cup Greek yogurt (or light mayo)
- 2 oz cream cheese, softened
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & pepper to taste
- Fresh herbs (parsley or chives) for garnish
Instructions
- Cook & shred chicken: If using a whole chicken, poach the chicken breasts until tender, or use pre-cooked rotisserie chicken. Shred into bite-sized pieces.
- Prep jalapeños: Wash and dice jalapeños according to spice preference.
- Make dressing: In a mixing bowl, whisk together Greek yogurt, softened cream cheese, garlic powder, paprika, salt, and pepper until smooth.
- Add mix-ins: Fold in shredded chicken, crumbled bacon, cheddar cheese, and diced jalapeños until evenly coated.
- Chill & serve: Cover and refrigerate for at least 30 minutes. Garnish with fresh herbs before serving.
Notes
Ideal for meal prep and can be served in lettuce wraps, stuffed in avocados, or on crackers. Best enjoyed fresh, but can be stored in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American