Sometimes when I can’t sleep at night I think about recipes and what I want to cook. This chicken salad popped into my head and I have been thinking about trying to create it for a few weeks now. It is dreamed up from a loaded baked potato but with shredded chicken instead. I have to say this turned out fantastic, like I was blown away. But then again why wouldn’t adding cheese and bacon to a chicken salad be a good idea? Since this salad has cheese and bacon I tried to make the dressing a little healthier and lighter and used Greek Yogurt as the base. The secret to the dressing is adding in juice from the pickled jalapeños it gives it incredible flavor. We devoured this with crackers!

L O A D E D C H I C K E N S A L A D

2 chicken breasts boiled and shredded

1 cup diced celery (about 3 stalks)

1 bunch green onions sliced

10-12 slices bacon cooked and crumbled

3 tablespoons pickled diced jalapeños

1 cup shredded cheddar cheese

2 tablespoons parsley

D R E S S I N G

1 Cup Greek Yogurt

3 tablespoons mayo

1/4 cup sour cream

1 teaspoon dried chives

1 teaspoon dried dill

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1.5 tablespoons juice from pickled jalapeños

In a bowl combine chicken, celery, bacon, green onions, pickled jalapeños, and cheddar cheese. Season the chicken with salt and pepper or I used Nature’s Seasoning. Mix all dressing ingredients and pour over the salad. Stir well add in parsley and top with extra cheese and green onions if desired. Taste and add more salt and pepper if needed. I also added a sprinkling of EBB Seasoning before we ate it!