Let me start by saying, I LOVE CHICKEN SALAD! I love it with celery, onions, grapes, dried cranberries, etc. I tried this recipe for a little bit of a different option and have been loving it! I know some of you aren’t going to like it when you read “I don’t measure” below, but it’s the truth. Everyone has their personal preference when it comes to the consistency that you prefer your chicken salad to be. My mom likes a little more mayo then me, so it’s really just up to you! I recommend adding a little mayo at a time, stirring, and adding more until you find the consistency you like!
There are multiple ways I eat my chicken salad. Sometimes I will eat it as a snack with crackers or chips. Sometimes I will eat it as a sandwich on bread. Sometimes I will add it to a salad for some extra protein. The possibilities are endless!
Ingredients:
- 2 12.5oz cans of chicken breast
- 2-3 slices of bacon (crumbled)
- 1 large jalepeño (diced)
- Duke’s mayo ( I don’t measure, but normally do around 3 big spoonfuls)
- Salt & Pepper to taste
Directions:
- (Optional) Heat a drizzle of olive oil in a skillet over medium-high heat, add diced jalapeño and saute until soft and lightly brown.
- Drain the cans of chicken & add to a bowl
- Shred the chicken into little pieces
- Add jalapeño, bacon, mayo, and salt & pepper
- Mix well & store in refrigerator until ready to eat
Looking for recipe similar to Chicken Salad Chick!
Can’t wait to try…:)