Description
This Jalapeno Popper Chicken Salad is a delightful fusion of creamy chicken salad and spicy jalapeno poppers, perfect for any meal. It’s versatile, delicious, and guaranteed to impress your taste buds!
Ingredients
Scale
- 3 cups cooked chicken, shredded or diced
- 2–3 medium jalapenos, finely minced
- 1–2 tablespoons pickled jalapenos
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 4–6 slices bacon or beef bacon, cooked and crumbled
- 1/4 cup fresh green onions or chives, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- pinch of cayenne pepper (optional)
Instructions
- If you're using a rotisserie chicken, simply remove the skin and bones, then shred or dice the meat into uniform, bite-sized pieces. If cooking from scratch, bake or poach about 1 to 1.5 pounds of boneless, skinless chicken breasts or thighs until fully cooked, then cool completely before shredding or dicing. Aim for about 3 cups of cooked chicken.
- Cook your 4-6 slices of bacon (or beef bacon) in a skillet over medium heat until wonderfully crisp. Once cooked, transfer them to a plate lined with paper towels to drain any excess grease. Once cooled, crumble them into small pieces.
- For fresh jalapenos, carefully slice them in half lengthwise, remove the seeds and white membranes for less heat, then finely mince them. If you love heat, you can leave some seeds. Mince your pickled jalapenos as well, if using.
- Ensure your 8 ounces of cream cheese is at room temperature. If it's cold, you can microwave it for about 15-20 seconds to soften, but be careful not to melt it.
- In a large mixing bowl, combine the softened cream cheese and 1/2 cup of mayonnaise. Use a spatula or spoon to mix them thoroughly until completely smooth and well combined.
- To the creamy base, add your prepared cooked chicken, the minced fresh and pickled jalapenos, the crumbled crispy bacon, 1 cup of shredded cheddar cheese, and 1/4 cup of chopped green onions.
- Sprinkle in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. You can always add more to taste later.
- Using a spatula, gently fold all the ingredients together until everything is evenly distributed and coated in the creamy dressing. Be careful not to overmix.
- Taste a spoonful of your chicken salad. Adjust the seasonings to your personal preference until it's just right.
- For the best flavor, cover the bowl and refrigerate the chicken salad for at least 30 minutes to an hour before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Adjust the heat level by removing seeds from jalapenos for a milder flavor. Ensure cream cheese is at room temperature for a smooth dressing, and allow the salad to chill for the best flavor.