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Jalapeno Popper Chicken Salad Recipe
Ben Carraoli

Jalapeno Popper Chicken Salad Recipe

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 is creamy, flavorful, and has just the right amount of heat to make my taste buds dance.
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Total Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Finally, stir in the shredded cheddar cheese. Before serving, sprinkle chopped cilantro on top for a pop of color and fresh flavor.

Notes

  • 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.