This JALAPENO POPPER CHICKEN SALAD combines two favorites into a new lunch! Creamy chicken salad with a bit of a kick thanks to pickled and fresh jalapenos! We love this recipe on a lettuce wrap, stuffed inside a hollowed out tomato, or rolled up in a low carb tortilla.
I’ve been on a major chicken salad kick lately and I think it’s high time I start sharing some of my favorite versions with you!
I love a good, classic chicken salad, but I get bored easily so mixing it up is a must for me!
Today I’m sharing a new favorite – jalapeno popper chicken salad!
I love that you can make this as spicy or as mild as you like. It’s even easy to add extra heat to a single portion if you have a family of wimps aside from that one person who would happily eat a raw jalapeno topped with a little hot sauce. 😉
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You’ll start with either chopped or shredded cooked chicken in a mixing bowl along with some softened cream cheese and mayo.
Add in some jarred jalapenos (we do the mild version because we’re mostly wimps around here), crumbled bacon, shredded cheddar, minced onion, salt, and a little juice from the jar of jalapenos.
Stir the mixture well to combine and then give it a taste.
If you want the mixture spicier, you can add in some minced fresh jalapeno or additional pickled jalapeno.
How to serve:
Chicken salad doesn’t have to be served between bread to be a filling lunch! Although, Sola Bread is a very popular low carb option.
We generally eat our chicken salad with a fork, wrapped in a low carb tortilla, in a lettuce wrap, or in a hollowed out tomato.
The tomato option is particularly nice with this jalapeno popper chicken salad. The cool sweetness of the tomato works well with the spice of the jalapeno.
Best Chicken for Chicken Salad:
In my opinion, the best chicken to use for a chicken salad is shredded chicken!
There are a few ways to go about this:
- Add chicken breasts to a crockpot and season as you wish. Add a cup of broth, cover, and cook on low for 3-4 hours or until the chicken easily shreds.
- Add chicken breasts and 1 cup of chicken broth to an Instant Pot. Cook on high pressure for 10 minutes with a natural release.
- Place chicken in a pot, cover with broth, and simmer until tender and cooked through, about 15 minutes, depending on the size of your chicken breasts.
- Use a store-bought rotisserie chicken. Remove the skin and shred the meat.
Leftover grilled or baked chicken works as well. Just chop into small pieces with a sharp knife.
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- 2 cups cooked, shredded chicken
- 4 strips bacon, cooked and crumbled
- ½ cup shredded cheddar cheese
- ¼ cup minced red onion
- ½ cup mayonnaise
- 2 ounces cream cheese, room temperature
- 1/3 cup chopped jarred jalapenos, more to taste
- 1 tablespoon juice from jalapenos
- 1 teaspoon salt
- Fresh jalapeno slices, if desired
- Add the chicken, bacon, cheddar, and onion to a mixing bowl. Stir to combine.
- Add the mayonnaise, cream cheese, jalapenos, jalapeno juice, and salt to a small bowl and stir until well combined.
- Pour the dressing over the chicken mixture and stir to coat.
- Taste and add additional peppers or salt to taste.
- Serve with fresh jalapeno slices, if desired.
We serve this jalapeno popper chicken salad in a lettuce wrap, low carb tortilla, stuffed inside a hollowed out tomato, or on low carb bread.
To make the salad more spicy, use fresh jalapenos instead of jarred and/or increase the amount of jalapeno.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1/4 of recipe
Amount Per Serving: Calories: 473Total Fat: 39gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 102mgSodium: 1253mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 25g
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