Servings: 4 servings 1x
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 avocado 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 avocado 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
If you are on the Whole30 be sure to use Whole30 compliant bacon and mayo. I like this one.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.