Jalapeño Bacon Cheddar Chicken Salad
Creamy chicken salad made with rotisserie chicken, crispy bacon, cheddar cheese, jalapeño, and ranch dressing.
Servings: 6 servings
Equipment
- Chef Knife
Ingredients
- 3-4 cups rotisserie chicken shredded
- 6 slices bacon cooked and chopped
- ¾ cup mayonnaise
- ¼ cup ranch dressing
- ½ cup sharp cheddar cheese shredded
- 2 celery stalks diced
- ¼ yellow onion diced
- 1 jalapeño diced
Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon chicken bouillon powder
- 1 teaspoon all-purpose seasoning
- salt to taste
- black pepper to taste
Instructions
- Cook the bacon in a skillet until crispy. Drain and chop.
- Shred the rotisserie chicken and place it in a large bowl.
- Dice celery, onion, and jalapeño. Add to the bowl.
- Add bacon and cheddar cheese to the chicken mixture.
- In a separate bowl mix mayonnaise, ranch dressing, paprika, bouillon powder, seasoning, salt, and pepper.
- Pour dressing over the chicken mixture and stir until evenly coated.
- Chill the chicken salad for 30 minutes before serving.
Notes
Recipe Notes
Flavor improves after chilling.Store in airtight container up to 4 days.
Remove jalapeño seeds for milder spice.
Nutrition
Calories: 588kcal | Carbohydrates: 3g | Protein: 38g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 1009mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg
