Do Share Recipe

Jalapeno Popper Chicken Salad Recipe | Spicy, Creamy & Delicious

I have to admit, I’m obsessed with anything jalapeno popper–from potato salads to deviled eggs. So naturally, when I decided to make a chicken salad version, I wasn’t disappointed. This Jalapeno Popper Chicken Salad Recipe is creamy, flavorful, and has just the right amount of heat to make my taste buds dance.

Every bite is packed with shredded chicken, sharp cheddar, crispy bacon, and the bold zing of jalapenos. It’s perfect for a quick lunch, low-carb snack, or a filling for wraps and sandwiches.

Let me walk you through exactly how I make it. If you enjoy creamy chicken recipes, you might also love my take on the Chicken Piccata with Lemon Sauce Recipe for a zesty twist.

Ingredients

Here’s everything you need to make this spicy, creamy chicken salad. I always recommend using fresh, high-quality ingredients for the best flavor. You can also try this as a filling for sliders, similar to a Chicken Parmesan Sliders Recipe for a fun variation.

4 ounces cream cheese, softened – makes the salad rich and creamy; don’t skip softening it for easier mixing.
3/4 cup mayonnaise – adds a smooth, tangy base; I like using full-fat for better flavor.
1/2 teaspoon garlic powder – brings a subtle, savory depth.
3 cups shredded cooked chicken – rotisserie chicken works best for convenience and flavor.
1/3 cup finely chopped red onion – adds a mild sweetness and crunch; avoid frozen onions.
1/4 cup chopped pickled jalapenos – gives that classic popper zing.
1 tablespoon juice from the pickled jalapenos jar – enhances the spicy flavor.
1/4 teaspoon black pepper – balances flavors.
1/4 teaspoon salt – adjust according to your taste.
1 fresh jalapeno, chopped – doubles the heat; remove seeds if you want milder spice.
6 slices bacon, cooked and crumbled – adds smokiness and crunch.
1/2 cup shredded cheddar cheese – fresh-shredded tastes far better than pre-shredded.
Chopped fresh cilantro for garnish (optional) – adds color and a hint of freshness.

Note: This recipe serves about 4 generous portions.

Variations

You can customize this Jalapeno Popper Chicken Salad in many ways:

Dairy-free: Use vegan cream cheese and mayo.
Lower fat: Swap full-fat mayo for Greek yogurt.
Less spice: Reduce or omit the fresh jalapeno.
Add-ins: I sometimes toss in diced celery for crunch or a few roasted red peppers for a sweet note.
Extra flavor: A pinch of smoked paprika or a splash of lime juice can take it over the top.

Cooking Time

Here’s how long it takes to get this salad ready:

Prep Time: 10 minutes
Cooking Time: 0 minutes (using pre-cooked chicken)
Total Time: 10 minutes

Equipment You Need

Large mixing bowl – to combine all ingredients smoothly.
Cutting board – for chopping jalapenos, onions, and bacon.
Chef’s knife – ensures even chopping and safety.
Spoon or spatula – for mixing the salad thoroughly.
Measuring cups and spoons – for accurate ingredient portions.

How to Make Jalapeno Popper Chicken Salad Recipe

Step 1: Prepare the Creamy Base

Start by softening your cream cheese. In a large bowl, mix the cream cheese, mayonnaise, and garlic powder until completely smooth. This creates a rich, flavorful base that coats every piece of chicken.

Step 2: Add the Chicken and Veggies

Next, fold in the shredded chicken, red onion, pickled jalapenos, fresh jalapeno, and bacon. Make sure everything is evenly mixed so each bite gets a balance of heat, crunch, and creaminess.

Step 3: Season and Chill

Add the black pepper, salt, and a splash of pickled jalapeno juice for an extra kick. Cover the bowl and chill the salad for at least one hour. I find this step really lets the flavors meld beautifully.

Step 4: Add Cheese and Garnish

Finally, stir in the shredded cheddar cheese. Before serving, sprinkle chopped cilantro on top for a pop of color and fresh flavor.

Additional Tips for Making This Recipe Better

From my experience, these small tweaks really improve the dish:

I always soften cream cheese to avoid lumps in the salad.
Chopping the bacon and jalapenos finely ensures every bite is consistent.
I like to mix in the jalapeno juice slowly; it can get spicy fast.
Make the salad at least an hour ahead for the flavors to marry.
Taste and adjust salt and pepper after chilling for the best balance.

How to Serve Jalapeno Popper Chicken Salad Recipe

This salad is versatile and visually appealing. Here are some serving ideas:

Serve over a bed of fresh lettuce for a low-carb lunch.
Scoop onto cucumber slices or bell pepper halves for appetizers.
Stuff into avocado halves or vine-ripened tomatoes for a creative presentation.
Make sandwiches or wraps with lettuce and tomato; it’s perfect for meal prep.

Nutritional Information

Here’s a quick snapshot of what you get per serving:

Calories: 765 kcal – a rich and filling dish.
Protein: 36 g – packed with lean chicken for muscle fuel.
Carbohydrates: 5 g – keeps it low carb.
Fat: 66 g – mostly from healthy fats in cheese and mayo.

Make Ahead and Storage

Refrigeration

Store leftovers in an airtight container in the fridge for 3–5 days. I usually eat it within 4 days to enjoy the best flavor.

Freezing

I don’t recommend freezing because the texture can become a bit watery after thawing. It’s best fresh or refrigerated.

Reheating

Since this is a cold salad, no reheating is needed. Serve chilled for the creamiest texture.

Why You’ll Love This Recipe

Here’s why this Jalapeno Popper Chicken Salad is a winner:

Easy to Make: Only 10 minutes of prep, perfect for busy days.
Bold Flavors: Spicy, creamy, smoky, and cheesy all in one bite.
Versatile: Works as a salad, sandwich filling, or appetizer.
Customizable: Adjust heat, cheese, or add-ins to your liking.
Low-Carb Friendly: Ideal for keto or low-carb diets.

This salad is a surefire crowd-pleaser, whether you’re packing lunch or serving it at a gathering. It’s creamy, indulgent, and has that addictive jalapeno popper kick that keeps me coming back for more.

Ben Carraoli