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Jalapeno Popper Chicken Salad Recipe

Spicy Jalapeno Popper Chicken Salad Recipe You’ll Crave

This Jalapeno Popper Chicken Salad Recipe combines bold flavors with satisfying textures, perfect for a low-carb meal prep delight.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cooked Shredded Chicken Use rotisserie or poached chicken
  • 2 pieces Jalapeños Fresh, roasted, or pickled
  • 4-6 strips Bacon Cooked and crumbled
  • 1 cup Greek Yogurt Or Light Mayo
  • 4 oz Cream Cheese Softened
  • 1 cup Shredded Cheddar Cheese Opt for sharp cheddar
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika Smoked paprika can enhance flavor
  • to taste Salt & Pepper
  • 1/4 cup Fresh Herbs Parsley or Chives for garnish
For Serving
  • 8-10 leaves Lettuce Leaves For wrapping
  • 1 box Crackers

Equipment

  • Mixing Bowl
  • whisk
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Cook your chicken using a rotisserie or poach chicken breasts in simmering water for about 15-20 minutes until tender. Shred the chicken into bite-sized pieces.
  2. Prepare the jalapeños by dicing them finely or roasting under the broiler for 5-7 minutes until charred.
  3. In a mixing bowl, combine Greek yogurt and softened cream cheese. Whisk until smooth, then add garlic powder, paprika, salt, and pepper.
  4. Add shredded chicken, crumbled bacon, cheddar cheese, and jalapeños to the dressing. Gently mix to combine.
  5. Cover and refrigerate for at least 30 minutes. Before serving, garnish with fresh herbs and serve in lettuce wraps or with crackers.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 8gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 750IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

This salad can be stored for 3–4 days in the refrigerator but avoid freezing to maintain creaminess.

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