Description
A bold and creamy chicken salad featuring the flavors of jalapeño poppers with high protein from shredded chicken and cheddar.
Ingredients
- 3 cups cooked shredded chicken (rotisserie or poached)
- 4 jalapeños, diced
- 6 slices bacon, cooked & crumbled
- 1 cup shredded cheddar cheese
- 1 cup Greek yogurt
- 2 oz cream cheese, softened
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & pepper to taste
- Fresh herbs (parsley or chives) for garnish
Instructions
- Prepare the chicken: If using a whole chicken, poach the chicken breasts until tender and shred. Alternatively, remove meat from a cooked rotisserie chicken and shred into bite-sized pieces.
- Prep the jalapeños: Wash and dice your jalapeños, adjusting the amount based on your spice preference.
- Make the dressing: In a large mixing bowl, whisk together the Greek yogurt, softened cream cheese, garlic powder, paprika, salt, and pepper until smooth.
- Fold everything together: Gently fold in the shredded chicken, crumbled bacon, shredded cheddar, and diced jalapeños until evenly coated.
- Chill and marry flavors: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
- Garnish and serve: Before serving, garnish with fresh herbs like parsley or chives.
Notes
This salad can be assembled up to 24 hours ahead, and is best served chilled. Store leftovers in an airtight container for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American