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Easy Jalapeño Popper Chicken Salad

chef Laya
This Easy Jalapeño Popper Chicken Salad is a creamy, cheesy, and slightly spicy lunch made with tender chicken, crispy bacon, cheddar cheese, cream cheese, and fresh jalapeños. It comes together quickly with cooked or rotisserie chicken and can be served in sandwiches, wraps, lettuce cups, or with crackers.

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Prepr Time 15 minutes
20 minutes
ToTal Time 35 minutes
kitchen American
Serving 4

Ingredients
  

  • 3 cups cooked chicken shredded or finely chopped
  • 4 ounces cream cheese softened
  • ½ cup mayonnaise
  • ½ cup plain Greek yogurt
  • 1 cup sharp cheddar cheese shredded
  • 4 slices bacon cooked and crumbled
  • 1 fresh jalapeño finely diced
  • 2 tablespoons green onions finely sliced
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon ranch seasoning optional
  • ¼ teaspoon black pepper
  • Salt to taste
  • Lettuce leaves bread, tortillas, or crackers, for serving

Instructions
 

  • If using freshly cooked chicken, allow it to cool completely. Shred or chop the chicken into bite-sized pieces.
  • Cook the bacon until crisp. Transfer it to a paper towel-lined plate, allow it to cool, and crumble it.
  • Add the softened cream cheese, mayonnaise, Greek yogurt, lemon juice, garlic powder, ranch seasoning, black pepper, and salt to a large mixing bowl.
  • Stir the dressing until smooth and creamy. Small soft pieces of cream cheese are fine, but avoid large lumps.
  • Add the cooked chicken, shredded cheddar cheese, crumbled bacon, diced jalapeño, and green onions.
  • Fold the ingredients together gently until the chicken is evenly coated with the dressing.
  • Taste and adjust the seasoning. Add more jalapeño for extra heat or more lemon juice for brightness.
  • Cover the bowl and refrigerate for at least 20 minutes before serving.
  • Serve the chicken salad in sandwiches, tortillas, lettuce cups, or with crackers.

Notes

  • Remove the jalapeño seeds and membranes for a milder flavor.
  • Use rotisserie chicken to save time.
  • For a lighter dressing, replace some of the mayonnaise with additional Greek yogurt.
  • Store leftovers in an airtight container in the refrigerator and serve within a few days.
  • Keep bread, tortillas, lettuce, and crackers separate until serving to prevent them from becoming soggy.