Ingredients
Scale
- 6 cups cooked chicken, boneless skinless chicken breast, chopped into pieces – see poaching method below
- 12 pieces center cut bacon, I use Oscar Mayer
- 1 large red onion, chopped
- 1 pint cherry tomatoes, halved
- 1 bunch scallions, chopped
- 1/2 cup light mayo
- 3/4 cup plain non fat Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
Poached Chicken Method
- 2–3 lbs chicken breast, raw
- 1 tsp kosher salt
- 1 tbsp peppercorns
- 2 cloves garlic
- 2 bay leaves, dried
Instructions
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Preheat the oven to 425F.
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Lay the strips of bacon on a baking sheet; chop the red onion and add it to the other side of the baking sheet with cooking spray and a pinch of salt and pepper.
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Roast for about 15 minutes or until the bacon is crispy.
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Remove from oven and set aside.
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In a large mixing bowl, add the mayo, yogurt, vinegar, paprika, garlic powder and onion powder, and whisk together.
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Add the cherry tomatoes, scallions, cooked onion, and chicken, stir to combine.
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Chop or crumble the cooked bacon and fold in.
Poaching Chicken Method:
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Add the raw chicken to a large pot, add the kosher salt, dried bay leaves, the garlic, and fresh peppercorns (note: you can use any seasonings you wish, depending on the flavor profile of your dish). Cover with water and bring to a boil, then reduce to simmer. Cover the pot and let the chicken cook for about 15-20 minutes or until the internal temperature reaches 165F.