Chicken Salad Jalapeño Popper (Print Version)

# Ingredients:

01 - 1 teaspoon onion powder.
02 - 1/4 teaspoon black pepper.
03 - 4 slices of cooked bacon, crumbled.
04 - 1/2 cup mayo.
05 - 2 cups shredded chicken, cooked.
06 - 4 ounces softened cream cheese.
07 - 1 cup cheddar cheese, grated.
08 - 1 teaspoon garlic powder.
09 - 2-3 jalapeños, diced and seeds removed.
10 - 1/2 teaspoon kosher salt.

# Instructions:

01 - Whip the mayonnaise and cream cheese until smooth and fluffy.
02 - Stir in the spices until everything's blended.
03 - Mix in the chicken, cheddar, bacon, and jalapeños until evenly combined.
04 - Pop it in the fridge for 30-60 minutes with a cover on.
05 - Enjoy with lettuce wraps, bread, or croissants.

# Notes:

01 - Take out jalapeño seeds if you'd like it milder.
02 - Low-fat cream cheese works fine.
03 - Rotisserie chicken is a handy shortcut.
04 - Plain Greek yogurt can replace mayo.
05 - Store it in the fridge for up to 4 days.

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