Ingredients
Scale
- 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 chicken breasts in a medium saucepan and cover with cold water until both breasts are covered with at least 1 inch of water.
- Place pot on the stove uncovered and bring water to a boil.
- Reduce the water to a simmer and cover with a lid.
- Simmer the chicken for 14 minutes then remove from heat.
- While the chicken cooks, prepare the bacon on the stovetop – fry at medium-low heat until crispy.
- Prepare the jalapeños by deseeding and slicing into small strips. For a spicier chicken salad, leave some seeds attached.
- Place 1 tbsp of oil in a frying pan over medium heat.
- Sauté jalapeños until soft, about 10 minutes. Add 1/2 tsp salt and sauté for an additional minute.
- Place cooked bacon on a towel to drain grease, then chop into bite-sized pieces.
- In a small bowl, combine mayonnaise, green onion, onion powder, and garlic powder.
- Shred the cooked chicken with two forks.
- In a large bowl, combine shredded chicken, mayo mixture, sautéed jalapeños, and chopped bacon.
- Mix all ingredients until evenly combined.
- Enjoy immediately or refrigerate in an airtight container for up to 4 days.
Notes
- Adjust jalapeño seeds to control spiciness.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg