Jalapeno Popper Chicken Salad
This jalapeño popper chicken salad is loaded with bold flavors, creamy goodness, and a little kick of heat! Perfect for a high-protein, low-carb lunch or quick weeknight meal everyone will love.
Servings: 6
Ingredients
- 4 ounces cream cheese, softened
- 3/4 cup mayonaise
- 1/2 teaspoon garlic salt
- 1 Tablespoon juice of pickled jalapenos
- 1/4 teaspoon ground black pepper
- 3 cups shredded cooked chicken
- 1/4 cup diced red onion
- 1/4 cup chopped pickled jalapenos
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- fresh jalapeno slices
Instructions
- In a small mixing bowl, whisk together 4 ounces cream cheese, softened, 3/4 cup mayonaise, 1/2 teaspoon garlic salt, 1 Tablespoon juice of pickled jalapenos, and 1/4 teaspoon ground black pepper until the dressing is smooth and creamy.
- In a large bowl, combine 3 cups shredded cooked chicken, 1/4 cup diced red onion, 1/4 cup chopped pickled jalapenos, 8 slices bacon, cooked and crumbled, and 1 cup shredded cheddar cheese.
- Pour the creamy dressing over the chicken mixture and gently stir to combine. You want every bite to be coated in that jalapeño popper goodness.
- Cover the salad and let it chill in the refrigerator for 1 hour. This lets all the flavors meld together.
- Before serving, top with fresh jalapeno slices for a little extra heat and garnish.
Notes
Use rotisserie chicken to save time and add flavor.
Don’t skip the chill time – it really helps the salad set and develop flavor.
Make it your own by adjusting the amount of jalapeños depending on your spice preference.
Swap the onion – Red onion adds bite, but green onion works well too.
Nutrition
Calories: 504kcal | Carbohydrates: 3g | Protein: 27g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 843mg | Potassium: 282mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 538IU | Vitamin C: 7mg | Calcium: 166mg | Iron: 1mg