Chicken Bacon Ranch Smash& Scoop

Slice the chicken breasts in half and air‑fry for 12–15 minutes at 400°F; then let the chicken cool completely before chopping it into bite‑size pieces.

Cook the bacon in a skillet over medium heat until crisp, then crumble or chop it into small pieces.

In a large bowl combine the hard boiled eggs (coarsely chopped if desired), the cooled chopped chicken, Greek yogurt, light mayonnaise, crumbled bacon, Parmesan, and Dijon mustard.

Stir in the chopped parsley and chives until evenly distributed.

Season the mixture with garlic powder, onion powder, black pepper, and salt to taste, mixing until the seasoning is uniform.

Divide the mixture into four equal portions and serve immediately as a high‑protein snack or meal‑prep portion.