Description
A delicious low-carb chicken salad combining shredded chicken, spicy jalapeños, crispy bacon, and creamy Greek yogurt, perfect for meals or gatherings.
Ingredients
- 3 cups cooked shredded chicken (rotisserie or poached)
- 4 jalapeños, diced (fresh, roasted, or pickled)
- 6 slices bacon, cooked & 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 & pepper to taste
- Fresh herbs (parsley or chives) for garnish
Instructions
- Use rotisserie chicken or poach chicken breasts until tender. Shred into bite-sized pieces.
- Dice fresh, roasted, or pickled jalapeños, adjusting the amount to suit your spice preference.
- In a bowl, whisk Greek yogurt, softened cream cheese, garlic powder, paprika, salt, and pepper until smooth.
- Fold in shredded chicken, crumbled bacon, shredded cheddar cheese, and diced jalapeños. Mix gently until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Garnish with fresh herbs before serving.
Notes
To adjust the spice level, choose milder jalapeños or remove seeds. Serve in lettuce wraps or halved avocados for a trendy twist.
