High Protein Jalapeno Popper Chicken Salad
This protein-packed chicken salad combines shredded chicken, spicy jalapeños, crispy bacon, and creamy cheese for a flavorful, low-carb dish perfect for lunches or appetizers.
Equipment
- 1 Mixing bowls
- 1 Cutting board & knife
- 1 whisk
- 1 Skillet for bacon
- 1 Airtight container for storage
Ingredients
- 3 cups cooked shredded chicken rotisserie or poached
- 4 jalapeños diced (fresh, roasted, or pickled)
- 6 slices bacon cooked and crumbled
- 1 cup Greek yogurt or light mayonnaise
- 2 ounces cream cheese softened
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh herbs parsley or chives for garnish
Instructions
- Cook and shred the chicken using rotisserie or poached breasts, then shred into bite-sized pieces.
- Dice the fresh, roasted, or pickled jalapeños; adjust the amount according to your spice preference.
- Whisk together Greek yogurt or mayonnaise, cream cheese, garlic powder, paprika, salt, and pepper until smooth.
- Fold the shredded chicken, crumbled bacon, shredded cheddar cheese, and diced jalapeños into the dressing gently until coated.
- Cover and refrigerate the salad for 30 minutes to allow flavors to meld.
- Garnish with fresh herbs and serve in lettuce wraps, sandwiches, stuffed avocados, or with crackers and veggies.
Notes
- Roasting jalapeños gives a smoky, milder flavor.
- Drain bacon thoroughly to avoid a greasy salad.
- Adjust dressing seasoning to taste before mixing.
- Store salad in an airtight container for 3–4 days; do not freeze.
- Keep bacon separate until serving for maximum crunch.