Jalapeno Popper Chicken Salad
By Isabella Quinn
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
This Jalapeno Popper Chicken Salad includes shredded chicken mixed with cream cheese in a main dish recipe that takes an appetizer and turns it into a protein-rich meal. Jalapeno peppers add heat to the cream cheese-flavored chicken salad, while chopped bacon and cheddar cheese add different textures. Chopped bacon and sliced jalapenos are additional toppings for this chicken salad served with crackers or lettuce. This salad is a good choice for picnics and lunches.
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)
- •½ cup mayonnaise (full fat preferred)
- •1 tsp garlic powder
- •1 tsp onion powder
- •½ tsp kosher salt
- •½ tsp black pepper (freshly cracked)
- •4 medium fresh green jalapenos (3 diced for salad, 1 thinly sliced for garnish)
- •1 ½ 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)
485
Calories
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