Description
A creamy and savory chicken salad with crispy bacon and a delightful kick from fresh jalapeños, perfect for low-carb enthusiasts.
Ingredients
Scale
- 2.5 lbs Chicken Breast (cooked & chopped)
- 4 oz Cream Cheese (softened)
- 1 cup Mayonnaise
- 1 tsp Garlic Powder
- 1/2 tsp Chili Powder
- Salt/Pepper (pinch)
- 4 slices Cooked Bacon (chopped)
- 1 large Jalapeño (seeded & chopped)
- 1 cup Shredded Cheddar Cheese
Instructions
- Cook the chicken by poaching it in simmering water for 15-20 minutes until fully cooked. Allow it to cool, then chop it into bite-size pieces.
- Prepare the bacon until crispy, then chop into small bits. Seed and chop the jalapeño into tiny pieces.
- Mix in a large mixing bowl the cooked chicken, softened cream cheese, mayonnaise, garlic powder, chili powder, salt, and pepper until everything blends into a creamy concoction.
- Fold in the chopped bacon, jalapeños, and shredded cheddar, ensuring every bite is packed with flavor.
- Serve chilled after allowing the salad to chill in the fridge for at least 30 minutes for optimal flavor.
Notes
Feel free to make a day in advance to save time. For lighter options, consider Greek yogurt as a substitute for cream cheese.
Nutrition
- Serving Size: 1/2 cup
- Calories: 380
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg