Have no fear, Juli Bauer from PaleOMG is here to spice up your Monday! We’re kicking up our chicken salad a few notches with some jalapeños! If you don’t love spice, you may want to skip right over this recipe (sorry ’bout it!), but if you do, grab these ingredients & make this ASAP! I can’t wait to try it!!
You could serve this several different ways…straight up out of a bowl, in a lettuce wrap, on a salad, on your favorite slice of bread, or as pictured, on a bun. It’s an easy lunch for the week or a quick dinner post gym. Plus, Juli has a great 5 minute video on her blog with cooking directions, so check it out!
Enjoy!
Ingredients
- 3 cups diced cooked chicken, cooled
- 1/2 pound bacon, diced and cooked crispy
- 3 jalapeños, roasted
- 1/2 red onion, minced (I don’t love red onion, so planning to omit)
- 1/4 avocado, mushed
- 1/4 – 1/3 cup mayo of choice (I use Spectrum brand made with olive oil)
- 2 tablespoons Frank’s hot sauce
- 1/2 teaspoon garlic powder
- 1/2 – 1 teaspoon salt
- black pepper, to taste
- chopped chives
Directions
- Dice chicken and place in the fridge to chill. (You can push the easy button and use a rotisserie chicken, or shred some chicken after cooking in your crockpot or instant pot.)
- Cook bacon until crispy, then crumble or dice. (We always cook ours in the microwave. Less splatter, paper towels absorb the excess grease & easy clean up! But if you prefer, cook in a pan on the stove.)
- Roast jalapeños on a gas stove top over (or the grill) over a high flame. Be sure to rotate every couple minutes until the jalapeños begin to blacken and blister on all sides.
- Rinse jalapeños under cold water, remove the blackened skin, and mince the jalapeño. (If you prefer less of a spice, remove all seeds.)
- Add all ingredients to a large bowl and mix until completely combined.
- Serve as desired!
