Description

This Jalapeño Popper Chicken Salad is a creamy, spicy, and flavorful dish combining tender cooked chicken with cream cheese, cheddar, bacon, and fresh jalapeños. Perfect for a quick lunch or light dinner, it can be served chilled on sandwiches, lettuce wraps, crackers, or tortillas. It’s a low-carb, gluten-free option that offers a delicious twist on classic chicken salad with a kick of heat and zest.

Ingredients

Scale

Salad Ingredients

3 cups cooked chicken (shredded or diced)
4 ounces cream cheese (softened)
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
1/4 cup cooked and crumbled bacon
2–3 jalapeños (seeded and finely diced)
1/4 cup green onions (sliced)
1 tablespoon fresh lime juice
1/4 teaspoon garlic powder
Salt and pepper to taste

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Instructions

Prepare the Base: In a large bowl, combine the softened cream cheese and mayonnaise. Mix until smooth and well blended to create a creamy base for the salad.
Add the Main Ingredients: Stir in the shredded or diced cooked chicken, shredded cheddar cheese, and crumbled bacon to the creamy mixture, ensuring everything is well incorporated.
Incorporate Flavorings: Add the finely diced jalapeños, sliced green onions, fresh lime juice, and garlic powder. Mix thoroughly to evenly distribute the flavors throughout the salad.
Season the Salad: Taste the mixture and season with salt and pepper according to your preference. Stir again to combine.
Chill Before Serving: Cover the bowl and refrigerate the salad for at least 30 minutes. This resting time allows the flavors to meld and the salad to chill properly.
Serve: Serve chilled on sandwiches, lettuce wraps, crackers, or in tortilla wraps for a delicious and versatile meal option.

Notes

For a lighter version, substitute Greek yogurt for half the mayonnaise to reduce fat content without sacrificing creaminess.
Adjust the number of jalapeños to control the spice level according to your heat tolerance.
Consider adding chopped celery or pickled jalapeños for additional crunch and tangy flavor.