Jalapeno Popper Chicken Salad

image of cooked chicken rotisserie grilled or baked jalapenos fresh and or pickled bacon cooked and crumbled mayonnaise cream cheese red onion green onion scallions cheddar cheese shredded garlic powder onion powder hot sauce franks salt black pepper lime juice dijon mustard fresh cilantro sour cream greek yogurt roasted jalapenos fresh parsley shredded cheese varieties hardboiled eggs on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Benjamin

Jalapeno Popper Chicken Salad

This creamy and spicy chicken salad captures the essence of jalapeño poppers with shredded chicken, bacon, cheese, and jalapeños in a rich mayo and cream cheese base, perfect for a quick weeknight dinner or meal prep lunches.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken Base

3 cups Cooked Chicken shredded or finely chopped (rotisserie recommended)

For the Creamy Popper Filling

0.5 cup Mayonnaise
4 ounces Cream Cheese softened to room temperature
1 cup Shredded Cheddar Cheese sharp preferred
1 teaspoon Dijon Mustard

For the Signature Spice & Crunch

2-3 Fresh Jalapeños finely chopped, seeds and ribs removed for less heat
1 tablespoon Pickled Jalapeños chopped, optional
6 slices Bacon cooked and crumbled, thick-cut preferred
0.25 cup Red Onion very finely minced
2 tablespoons Green Onion chopped, for color and freshness

For Seasoning & Brightness

1 teaspoon Lime Juice
0.5 teaspoon Garlic Powder
0.25 teaspoon Onion Powder
Salt to taste
Black Pepper to taste
1 tablespoon Fresh Cilantro chopped, optional

Equipment

Mixing bowl
- Spatula
Gloves (optional for handling jalapeños)

Method

Prep Your Chicken and Bacon

Ensure your cooked chicken is cooled and thoroughly shredded or chopped into bite-sized pieces. Cook the 6 slices of bacon until crispy, then crumble them coarsely.

Prepare the Heat

Finely chop the fresh jalapeños (adjust seeds and ribs for desired spice level) and any pickled jalapeños.

Create the Creamy Base

In a large mixing bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, lime juice, garlic powder, and onion powder. Beat until smooth using a spatula or hand mixer.

Fold in the Mix-ins

Gently fold in the shredded chicken, crumbled bacon, chopped jalapeños, shredded cheddar cheese, minced red onion, and green onions.

Check for Consistency

Stir gently to coat everything in the creamy mixture. If too thick, add a teaspoon of mayonnaise or a splash of pickled jalapeño brine.

Chill for Flavor

Cover and refrigerate for at least 30 minutes, ideally 2-3 hours, to allow flavors to meld.

Serve and Enjoy

Give a final stir before serving. Garnish with extra bacon or cilantro if desired. Serve on crackers, in wraps, or over lettuce.

Nutrition

Calories: 450kcalCarbohydrates: 5gProtein: 30gFat: 35g

Notes

For a lower-fat version, substitute half the mayonnaise with Greek yogurt. Adjust jalapeño heat by removing seeds. Store in an airtight container in the refrigerator for up to 4 days; flavors improve over time. Not for freezing due to dairy content.

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