Jalapeno Popper Chicken Salad
In this simple and delicious Jalapeno Popper Chicken Salad recipe, tangy pickled jalapenos are mixed with a cream cheese dressing and loaded with bacon, cheddar, and green onions. It has lots of texture and the most mouthwatering flavor.
Servings: 4 portions
Ingredients
- 3 cups rotisserie chicken shredded
- 1/3 cup pickled jalapeños diced
- 1 fresh jalapeno diced and seeds removed
- 6 strips crispy bacon chopped
- 1/3 cup green onion diced (mostly green, some white parts)
- 1/3 cup red onion diced
- 2/3 cup cheddar cheese shredded
Dressing
- 1/2 block (4 ounces) cream cheese softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2-3 tablespoons juice from jar of pickled jalapeños
- 1 tablespoon powdered ranch seasoning
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
Instructions
- Start by making the dressing in the base of a large mixing bowl. Combine the softened cream cheese, mayo, and sour cream.
- Add the ranch seasoning, salt, pepper, and juice from the pickled jalapeños - starting with 2 tablespoons. Taste and adjust, adding more if needed. Mix well until smooth.
- Add all the remaining ingredients: shredded chicken, pickled and fresh jalapeños, bacon, red onions, green onions, and cheddar.
- Toss all the ingredients with the dressing to coat everything evenly.
- Store in an airtight container in the fridge for up to 4 days.
Notes
To quickly soften cream cheese:
Add it onto a plate and microwave in 10-second bursts until it's softened, about 30-40 seconds.
Nutrition
Serving: 1 serving | Calories: 596kcal | Carbohydrates: 6g | Protein: 37g | Fat: 43g | Cholesterol: 149mg | Sodium: 1168mg | Sugar: 2g