Chicken Salad
JALAPEÑO POPPER
Preheat oven to 450 degrees and line baking tray with parchment paper. Cook chicken breast until internal temperature reaches 165 degrees, about 15-18 minutes.
Then, remove chicken from oven, transfer to plate or bowl, and refrigerate to chill.
Cook bacon in oven (15-20 minutes at 425 degrees, depending on thickness of bacon) or on stovetop until crispy. Transfer cooked bacon to paper towel-lined plated to remove excess grease.
Turn on oven broiler and broil jalapeños until slightly charred, about 3 minutes.
Remove jalapeños from oven and allow to cool slightly before roughly chopping, de-seeding based on your spice preferences. Transfer to large mixing bowl.
Cut cooked chicken breast into cubes, crumble the crispy baked bacon into bits, and add all remaining ingredients to mixing bowl.
Mix mixture until well-combined. Cover bowl with lid or foil and transfer to the refrigerator to chill for 1 hour before serving.
Serve salad chilled and enjoy!
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