Ingredients
Scale
- 4 slices cooked and crumbled bacon
- 3/4 cup plain greek yogurt
- 2 tablespoons mayonnaise, plus more as needed for desired consistency
- 1/4 cup hidden valley ranch seasoning, or just salt and pepper to taste, if preferred
- 3–4 cups shredded and chopped, cooked chicken, about 1 rotisserie chicken
- 1/3 cup chopped green onions, about 3, green parts only
- 3/4 cup finely diced jalapeños, about 3 large
- 1 cup finely shredded monterey jack cheese
Instructions
- Cook the 4 slices of bacon until crispy.
- In a large bowl, combine 3/4 cup plain Greek yogurt, 2 tablespoons mayonnaise, and 1/4 cup Hidden Valley Ranch seasoning; set aside.
- Finely shred and chop the 3-4 cups cooked chicken into small pieces for the best texture.
- Chop the 1/3 cup green onions and finely dice the 3/4 cup jalapeños, ensuring they're small. If preferred, remove seeds from the jalapeños to reduce spice.
- Add the shredded chicken, chopped green onions, diced jalapeños, and 1 cup shredded Monterey Jack cheese to the bowl with the dressing; mix well.
- Crumble the cooked bacon into the salad, then mix everything to combine thoroughly.
- Serve with pita chips, or use as a filling for sandwiches or wraps.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Adjust the mayonnaise amount for your preferred creaminess.
Feel free to customize by adding other ingredients like bell peppers or celery for crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg