Description
A flavorful low-carb chicken salad infused with spicy jalapeños, crispy bacon, and creamy cheese, perfect for any occasion.
Ingredients
- 3 cups cooked shredded chicken (rotisserie or poached)
- 4 jalapeños, diced (fresh, roasted, or pickled)
- 6 slices bacon, cooked and 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 and pepper to taste
- Fresh herbs (parsley or chives) for garnish
Instructions
- Cook chicken: Use rotisserie chicken for convenience or poach chicken breasts until tender. Shred the chicken into bite-sized pieces.
- Prep jalapeños: Dice your jalapeños, choosing fresh, roasted, or pickled based on your preferences. Adjust the amount according to your spice tolerance.
- Make dressing: In a bowl, whisk together Greek yogurt, softened cream cheese, garlic powder, paprika, salt, and pepper until smooth and creamy.
- Add mix-ins: In the same bowl, gently fold in the shredded chicken, crumbled bacon, shredded cheddar cheese, and diced jalapeños. Ensure everything is coated evenly in the dressing.
- Chill & serve: Cover and refrigerate the salad for 30 minutes to let the flavors meld together. Before serving, garnish with fresh herbs of your choice.
Notes
For extra flavor, consider topping with crushed tortilla chips or serving in lettuce wraps.
