Description
A flavorful and creamy chicken salad featuring jalapeños, bacon, and mayonnaise, perfect for any occasion.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 5 strips of bacon
- 3 jalapeños
- 1/2 cup mayonnaise
- 1/4 cup green onion
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp olive oil
Instructions
- Boil the chicken: Start by placing the chicken breasts in a medium-sized saucepan and covering them with cold water.
- Simmer: Once boiling, reduce the heat to a simmer, covering the pot with a lid. Let the chicken simmer for 14 minutes.
- Prepare the bacon: While the chicken cooks, fry the bacon in a frying pan set over medium-low heat until crispy; about 5-7 minutes.
- Sauté the jalapeños: Wipe the pan clean, add olive oil, and sauté the sliced jalapeños over medium heat until softened, about 10 minutes.
- Shred the chicken: When the chicken finishes cooking, remove it from the pot and shred with two forks into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together mayonnaise, green onion, onion powder, and garlic powder.
- Combine everything: In a large bowl, mix the shredded chicken, sautéed jalapeños, crispy bacon, and mayonnaise mixture until well combined.
- Serve: Enjoy immediately, or store in an airtight container in the fridge for up to four days.
Notes
For a lighter option, consider using shredded rotisserie chicken. You can also customize this salad by adding diced celery or shredded cheddar.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg