Ingredients:

  • 1 lb chicken breast, poached and shredded
  • 6 slices thick-cut bacon, fried until crisp and crumbled
  • 4 oz full-fat cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/2 cup sharp cheddar cheese, shredded
  • 3 large jalapenos, finely diced
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Poach the chicken breasts in simmering water until the internal temperature reaches 165°F. Note: Use a meat thermometer to avoid rubbery meat.
  2. Shred the warm chicken using two forks and spread it on a plate to cool for about 10 minutes.
  3. Fry the bacon in a skillet until it is crisp and shatters when touched.
  4. Crumble the bacon into small bits and set aside.
  5. In a large bowl, combine the softened cream cheese, mayonnaise, lemon juice, garlic powder, smoked paprika, salt, and pepper.
  6. Stir the binder vigorously until it is velvety and smooth.
  7. Fold in the shredded chicken first, mixing until every piece is coated.
  8. Gently stir in the diced jalapenos, crumbled bacon, and shredded cheddar.
  9. Cover the bowl with plastic wrap.
  10. Refrigerate for at least 30 minutes until the salad is chilled and flavors have melded.