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Jalapeño Popper Chicken Salad – The Ultimate Creamy & Spicy Bowl Recipe

Jalapeño Popper Chicken Salad

This creamy, spicy, and protein-packed Jalapeño Popper Chicken Salad was born out of a busy afternoon and quickly became a family and blog favorite. It’s the perfect balance of heat, comfort, and freshness.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Main, Salad
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 2 cups cooked chicken shredded or chopped
  • 1/2 cup cream cheese softened
  • 1/3 cup mayonnaise
  • 1/2 cup cheddar cheese shredded
  • 2 jalapeños seeded and diced
  • 2 slices bacon cooked and crumbled (optional)
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • salt and pepper to taste

Equipment

  • Mixing Bowl
  • Skillet or Oven

Method
 

  1. In a large mixing bowl, combine softened cream cheese and mayonnaise until smooth.
  2. Add the shredded chicken, diced jalapeños, cheddar cheese, garlic powder, paprika, salt, and pepper. Mix well to combine.
  3. If using, fold in the crumbled bacon for extra flavor and crunch.
  4. Chill for 10 minutes before serving to allow flavors to blend, or serve warm if preferred.
  5. Serve in a bowl, wrapped in lettuce, inside a tortilla, or with avocado slices for a wrap variation.

Notes

This chicken salad is great for meal prep! Store in an airtight container in the fridge for up to 4 days. Adjust heat level by adding more or fewer jalapeños. For a keto version, skip the tortilla and serve in lettuce wraps.