Jalapeno Popper Chicken Salad
This Jalapeno Popper Chicken Salad combines tender shredded chicken with a rich white cream cheese sauce, transforming a classic appetizer into a satisfying, protein-packed meal. The salad balances the heat of fresh jalapenos with the creaminess of the sauce, while crispy bacon and sharp cheddar add a savory crunch. Generously garnished with additional bacon bits and jalapeno slices, it can be served over greens or with crackers, making it a vibrant option for lunches or picnics.
Ingredients
- •2 lbs cooked chicken breasts (cooled and finely shredded)
- •8 slices thick-cut bacon (cooked into crispy dark brown crumbles)
- •8 oz cream cheese (softened to room temperature)
- •0.5 cup mayonnaise (full fat preferred)
- •1 tsp garlic powder
- •1 tsp onion powder
- •0.5 tsp kosher salt
- •0.5 tsp black pepper (freshly cracked)
- •4 medium fresh green jalapenos (3 diced for salad, 1 thinly sliced for garnish)
- •1.5 cups orange cheddar cheese (finely shredded, divided)
Instructions
- 1
Cook the bacon in a skillet over medium heat until fully rendered and crispy dark brown. Drain on paper towels, cool, and crumble.
- 2
Shred the cooked, cooled chicken breasts.
- 3
In a large mixing bowl, beat the softened cream cheese, mayonnaise, garlic powder, onion powder, salt, and pepper until you achieve a smooth, rich white cream cheese sauce.
- 4
Add the shredded chicken to the cream cheese sauce. Fold gently.
- 5
Stir in the diced green jalapenos, 1 cup (115g) of shredded cheddar cheese, and three-quarters of the bacon crumbles.
- 6
Transfer to a shallow bowl.
- 7
Generously garnish the top with the remaining extra crispy bacon bits, a sprinkle of the sharp cheddar shreds, and thin slices of raw green jalapeno.
Nutrition (per serving)
Calories
485
