A yummy chicken salad with jalapenos, bacon , and cheese
- 10 slices bacon
- 2 jalapenos
- 5 green onions
- 4 cups cooked, shredded chicken
- 1 cup shredded cheese of choice
- 4 ounces cream cheese at room temp
- 1/2 cup mayo (or plain Greek yogurt or blended cottage cheese for healthier version)
- 1 tablespoon dry ranch seasoning
- kosher salt, pepper
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Cook the bacon in the air fryer for 10 minutes. Once cooled, crumble the bacon.
If you don't have an air fryer, use kitchen scissors to cut the bacon into bite size pieces directly into a skillet over medium heat. Cook 7 to 9 minutes, stirring occasionally. Remove from skillet and place on paper towels to drain excess grease.
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Dice the jalapenos, remove seeds and white parts. Slice the green onions.
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Put the cream cheese and mayo in a separate bowl, mix with a hand mixer for 1 minute.
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Place the cooked, shredded chicken into a large bowl and add the cooked bacon, jalapenos, green onions, and cheese. Add the cream cheese and mayo mixture, dry ranch seasoning, kosher salt, and pepper and stir until evenly mixed.
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Serve the chicken salad on crackers, as a sandwich or wrap, or as a lettuce wrap.