Description
A vibrant and satisfying chicken salad featuring crispy bacon, creamy cheese, and zesty jalapeños, perfect for lunch, light dinners, or potlucks.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 4 jalapeños, diced
- 6 slices bacon, cooked & crumbled
- 1 cup Greek yogurt (or light mayo)
- 2 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & pepper to taste
- Fresh herbs (parsley or chives) for garnish
Instructions
- Cook & shred chicken: If using raw chicken, poach it gently in boiling salted water for about 15-20 minutes or until tender. Once cooked, shred into bite-sized pieces.
- Prep jalapeños: Dice your chosen jalapeños. If you prefer less heat, remove the seeds or use pickled versions for a tangy twist.
- Make dressing: In a mixing bowl, combine Greek yogurt, cream cheese, garlic powder, paprika, salt, and pepper. Whisk until smooth—this creamy base coats your salad beautifully.
- Add mix-ins: Gently fold in the shredded chicken, crumbled bacon, cheddar cheese, and jalapeños to the dressing mixture. Make sure everything is evenly coated without overmixing.
- Chill & serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld beautifully. Once ready, garnish with fresh herbs.
Notes
For added flavor, consider using rotisserie chicken and adjust jalapeño heat level to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg