Jalapeño Popper Chicken Salad is a bold, creamy, and spicy twist on classic chicken salad. Inspired by the flavors of jalapeño poppers, this dish features tender shredded chicken, crisp bacon, diced jalapeños, cheddar cheese, and a tangy cream cheese-based dressing. It’s perfect for sandwiches, lettuce wraps, crackers, or served as a hearty dip.
Why You’ll Love This Recipe
- All the delicious flavor of jalapeño poppers—without the frying
- Creamy, cheesy, spicy, and savory in every bite
- Great for meal prep—make it ahead and enjoy all week
- Versatile: serve cold on bread, in wraps, or as a dip
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked shredded chicken (rotisserie, poached, or canned)
- Cream cheese (softened)
- Mayonnaise or Greek yogurt
- Cooked, crumbled bacon
- Diced jalapeños (fresh or pickled)
- Shredded cheddar cheese
- Diced red or green onions
- Optional: garlic powder, lime juice, hot sauce, cilantro
Directions
- In a mixing bowl, combine softened cream cheese and mayonnaise (or yogurt) until smooth.
- Stir in garlic powder, lime juice, or hot sauce if using.
- Add shredded chicken, bacon, jalapeños, cheddar, and onions.
- Mix until everything is evenly coated with the creamy base.
- Cover and refrigerate for at least 1 hour to let the flavors meld.
- Serve chilled in sandwiches, wraps, lettuce cups, or with crackers.
Servings and timing
- Servings: 4–6
- Prep time: 10–15 minutes
- Chill time: 1 hour
- Total time: 1 hour 15 minutes
Variations
- Spicy version: Use fresh jalapeños with seeds, add hot sauce, or mix in diced chipotle
- Healthier: Swap mayo for Greek yogurt and use turkey bacon
- Cheesy twist: Add more cheddar or mix in mozzarella or pepper jack
- Low-carb/keto: Serve in lettuce wraps or as a dip with veggies
Storage/Reheating
- Store in an airtight container in the refrigerator for up to 4 days
- Not suitable for freezing—dairy-based ingredients may separate
- Serve cold or let sit at room temp for 10 minutes before serving
FAQs
1. Can I use canned chicken?
Yes, drained canned chicken works well for this recipe.
2. Are pickled jalapeños okay?
Absolutely—they add tang and are milder than fresh ones.
3. Can I make this ahead?
Yes, it’s perfect for meal prep and tastes even better after chilling.
4. What if I want it less spicy?
Use fewer jalapeños or substitute with diced green bell pepper.
5. Can I use turkey bacon?
Yes, it’s a lighter alternative and crisps up nicely.
6. What’s the best cheese to use?
Sharp cheddar adds classic flavor, but feel free to experiment.
7. Is it gluten-free?
Yes, just be sure your bacon and mayo are gluten-free.
8. Can I serve it warm?
It’s best served cold or at room temperature.
9. How do I thicken it?
Add more cream cheese or reduce the amount of mayo.
10. What pairs well with this salad?
Crackers, celery sticks, pita chips, toasted bread, or even tortillas.
Conclusion
Jalapeño Popper Chicken Salad is a spicy, creamy, and satisfying dish that combines the beloved flavors of a classic appetizer with the ease of a no-cook salad. Whether you’re hosting, packing lunch, or craving a quick, protein-packed snack, this recipe delivers big flavor with minimal effort.
Print
Jalapeño Popper Chicken Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming pre‑cooked chicken)
- Total Time: 10 minutes (+ chilling time)
- Yield: 4 cups (about 6 servings) 1x
- Category: Salad
- Method: No‑cook / Mix
- Cuisine: American
- Diet: Low Fat
Description
A creamy, zesty chicken salad topped with spicy jalapeños and cheesy goodness—perfect for sandwiches, wraps, or lettuce cups.
Ingredients
- 2 cups (about 300 g) cooked chicken, shredded or diced
- 1/2 cup (120 g) cream cheese, softened
- 1/4 cup (60 g) Greek yogurt or mayonnaise
- 2 jalapeños, seeded and finely chopped (keep seeds for extra heat)
- 1/2 cup (50 g) shredded cheddar cheese
- 1/4 cup (25 g) chopped green onions (scallions)
- 1 tsp lime juice
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine softened cream cheese, Greek yogurt (or mayo), lime juice, garlic powder, salt, and pepper until smooth.
- Fold in the shredded chicken, chopped jalapeños, shredded cheddar, and green onions until evenly mixed.
- Taste and adjust seasoning—add more jalapeño or salt if desired.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve chilled on bread, in wraps, over greens, or with crackers.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Use rotisserie or leftover roast chicken for convenience.
- For extra spice, include some jalapeño seeds or swap for serrano pepper.
- Make it lighter by using all Greek yogurt instead of cream cheese.
- Customize with mix-ins like crispy bacon bits, diced bell pepper, or chopped cilantro.
- Bring to room temperature before serving if cold straight from fridge.
Nutrition
- Serving Size: ½ cup (about 120 g)
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 13 g
- Cholesterol: 45 mg