Description
A flavorful and creamy chicken salad that blends shredded chicken, bacon, cheese, and jalapeños for a satisfying low-carb meal.
Ingredients
Scale
- 3 cups cooked shredded chicken (rotisserie or poached)
- 4 jalapeños, diced (fresh, roasted, or pickled)
- 6 slices of 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
- Begin by cooking and shredding the chicken. If using rotisserie chicken, remove the skin and shred the meat with forks. If poaching, ensure that the chicken breasts cook until tender, then shred them into bite-sized pieces.
- Next, prep the jalapeños by seeding them if desired for less heat and dicing them finely.
- In a large bowl, combine Greek yogurt, cream cheese, garlic powder, paprika, salt, and pepper. Whisk until the dressing reaches a smooth consistency.
- Add the shredded chicken to the dressing, along with crumbled bacon, shredded cheddar cheese, and the diced jalapeños. Gently fold the ingredients together until evenly coated.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Before serving, garnish with fresh herbs for an additional touch of flavor and color.
Notes
Adjust the amount of jalapeños based on your spice preference. Consider serving in lettuce wraps or with veggie sticks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
Keywords: chicken salad, jalapeno popper, high protein, low carb, meal prep
