Ingredients:

  • 1 lb cooked chicken breast, shredded or cubed
  • 6 slices thick-cut bacon, cooked until crispy and crumbled
  • 4 oz cream cheese, softened
  • 1/3 cup avocado oil mayonnaise
  • 1 tbsp fresh lime juice
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3 medium jalapeños, deseeded and finely diced
  • 1 cup sharp cheddar cheese, shredded
  • 2 green onions, thinly sliced
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Prep the heat. Wear gloves to dice the 3 medium jalapeños, removing the white pith and seeds to control heat levels. Finely mince the peppers until they look like green confetti.
  2. Build the base. In a large mixing bowl, combine the 4 oz softened cream cheese, 1/3 cup avocado oil mayo, 1 tbsp lime juice, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
  3. Emulsify the dressing. Beat with a hand mixer or whisk until the mixture is silky and completely smooth. Note: This ensures every bite has the same punch of flavor.
  4. Add the bulk. Incorporate the 1 lb shredded chicken into the bowl.
  5. Cheese it up. Toss in the 1 cup shredded sharp cheddar cheese.
  6. Add freshness. Throw in the sliced green onions and the finely diced jalapeños.
  7. Fold it in. Use a rubber spatula to fold the ingredients together until the chicken is fully enveloped in the cream.
  8. The crunch factor. Gently stir in the 6 slices of crumbled crispy bacon just until distributed. Note: Over mixing here will make the bacon lose its snap.
  9. Seasoning check. Add the 1/4 tsp salt and 1/4 tsp cracked black pepper.
  10. Final rest. Serve immediately or chill for 30 minutes until the flavors are tightly melded. If you are looking for a plant based version for a meatless Monday, check out my [Smashed Chickpea Salad Sandwich](https://tastyrecipehaven.com/recipes/smashed-chickpea-sandwich/) which uses a similar fold and mix technique but with high fiber legumes instead of chicken. While not keto, the methodology of building a creamy, textured salad remains the same.