Jalapeno Chicken Salad
This isn’t a dip—it’s a creamy, cheesy jalapeño chicken salad with a little kick. Pile it on crackers or a croissant and watch it disappear.
Ingredients
- 2 jalapeños minced
- 1 red onion diced
- 10 slices bacon
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tsp garlic powder
- 1 1/2 cup shredded cheddar
- 1 1/2 cup shredded Monterey Jack
- pinch Kosher salt
- pinch Freshly ground black pepper
- 2 cups chicken shredded
Instructions
- Preheat oven to 350º. In a large nonstick skillet over medium heat, cook bacon in batches until crispy, about 8 minutes. Drain well.
- In a large bowl, stir together shredded chicken, mayo, sour cream, garlic powder, green onion, red onion, red pepper flake and most of the cooked bacon (reserve some for topping), most of the jalapeños (reserve some for topping), and 1 cup each of cheddar and Monterey Jack. Season with salt and pepper.