Jalapeño Popper Chicken Salad
A creamy, high-protein meal with a smoky bacon and spicy pepper kick.
Ingredients
- 2 boneless skinless chicken breasts
- 5 strips of bacon
- 3 jalapeños
- 1/4 cup green onion
- 1/2 cup mayonnaise
- 1 tbsp olive oil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Kosher salt to taste
Instructions
- Place the chicken breasts in a saucepan and cover with cold water.
- Bring to a boil, then cover and simmer until the chicken is cooked through and easy to shred.
- Remove the chicken from the water and shred into small pieces using two forks.
- Cook the bacon strips in a skillet until they are crispy, then drain and crumble into bits.
- Slice the jalapeños into strips and sauté them in olive oil until they are tender.
- In a large mixing bowl, whisk together the mayonnaise, garlic powder, onion powder, and green onions.
- Add the shredded chicken, bacon crumbles, and sautéed peppers into the bowl.
- Fold the mixture together gently until every piece is evenly coated in the dressing.
- Serve immediately or chill in the refrigerator before eating.
Notes
• To keep the salad mild, remove all seeds and white membranes from the jalapeños before sautéing.
• For the best texture, use a gentle simmer when poaching the chicken to prevent it from becoming tough.
• This recipe is perfect for meal prep and stays fresh in an airtight container for up to four days.
• For the best texture, use a gentle simmer when poaching the chicken to prevent it from becoming tough.
• This recipe is perfect for meal prep and stays fresh in an airtight container for up to four days.