Description
A delicious twist on traditional chicken salad, combining shredded chicken with spicy jalapeños and crispy bacon for an extraordinary flavor.
Ingredients
- 2 boneless skinless chicken breasts
- 5 strips of bacon
- 3 jalapeños
- 1/2 cup mayonnaise
- 1/4 cup green onion
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp olive oil
Instructions
- Place the chicken breasts in a medium-sized saucepan and cover with cold water until submerged by at least one inch.
- Bring the water to a boil, then reduce the heat to low and cover the pot, simmering for 14 minutes.
- While the chicken cooks, fry the bacon in a frying pan over medium-low heat until crispy.
- Deseed and slice the jalapeños into small strips.
- Sauté the jalapeños in a separate frying pan with one tablespoon of oil over medium heat for about ten minutes, adding 1/2 teaspoon of salt for the last minute.
- Drain the bacon on a towel and chop into bite-sized pieces.
- In a small bowl, mix mayonnaise, green onion, onion powder, and garlic powder.
- Remove the cooked chicken, shred it, and combine with the mayo mixture, sautéed jalapeños, and chopped bacon in a large bowl, mixing well to coat.
Notes
Let the chicken rest for a few minutes before shredding to maintain its moisture.
