Jalapeño Popper Chicken Salad
User Reviews
4.9
Jalapeño Popper Chicken Salad
Description
The chicken is cooked gently by simmering in water until tender, then shredded for a soft texture. Bacon is cooked until crispy, adding crunch and smoky flavor. Jalapeños are deseeded or left with some seeds for extra heat, then sautéed in olive oil with salt until softened and flavorful. The mayonnaise dressing is seasoned with green onion, garlic powder, onion powder, and salt to complement the spicy and smoky ingredients.
Combining these components results in a creamy yet zesty salad with a balance of heat from jalapeños and richness from bacon and the mayo dressing. It can be served chilled or at room temperature and works well on sandwich bread or as part of a salad plate.
If following Whole30 or similar diets, use compliant bacon and mayonnaise brands to maintain dietary adherence. Adjust jalapeño seed amount to control spiciness to preference.
Ingredients
- 2 chicken breast boneless skinless
- 5 Bacon strips
- 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 sized sauce pan and cover with cold water until both breasts are covered with at least 1" 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 cookes prepare the bacon on the stovetop - fry at medium-low heat until crispy
- Also, prepare the jalapeños by deseeding and slicing into small strips. **If you want a spicier chicken salad, leave some of the seeds attached to the pepper.
- Place 1 tbsp of oil in a frying pan over medium heat
- Saute jalapeños until soft, about 10 minutes. Then, add 1/2 tsp salt and saute for an additional minute
- Place cooked bacon on a towel to drain some grease and then chop into bite sized pieces
- In a small bowl combine mayonnaise, green onion, onion powder, and garlic powder
- Once cooked, remove the chicken from the water and shredd on a plate or cutting board with 2 forks
- In a large bowl combine shredded chicken, mayo mixture, sauteed jalapeños, and chopped bacon
- Mix all ingredients until evenly combined
- Enjoy immediately or store in the refrigerator in an airtight container for up to 4 days
Notes
- Use Whole30 compliant bacon and mayonnaise if adhering to the Whole30 dietary program.
- Keep or remove jalapeño seeds depending on desired heat level in the chicken salad.
- Sauté jalapeños until soft to mellow heat and develop flavor before mixing into the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 408kcal | 20% |
| Carbohydrates | 2g | 1% |
| Protein | 16g | 32% |
| Fat | 37g | 57% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 66mg | 22% |
| Sodium | 905mg | 38% |
| Potassium | 315mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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