Description
Creamy, spicy, and loaded with bacon, this Jalapeño Popper Chicken Salad tastes like your favorite appetizer but works for lunch or dinner. The perfect make-ahead meal that actually gets better overnight.
Ingredients
Scale
- 3 cups (450g) cooked chicken breast, diced or shredded
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120g) sour cream
- 1 cup (113g) sharp cheddar cheese, shredded
- 3–4 fresh jalapeños (about 75g), seeds removed and diced
- 6 strips (60g) bacon, cooked crispy and crumbled
- 2 green onions, finely sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- If not using rotisserie chicken, cook chicken breasts until the internal temperature reaches 165°F (74°C). Cool completely before dicing into bite-sized pieces or shredding.
- Cook bacon until crispy, drain on paper towels, then crumble into small pieces once cooled.
- Wearing gloves, slice jalapeños lengthwise and remove seeds and membranes (leave some for more heat if desired). Finely dice the jalapeños into small pieces.
- In a large mixing bowl, combine softened cream cheese and sour cream. Use an electric mixer to whip until smooth and fluffy, about 2 minutes.
- Add garlic powder, onion powder, smoked paprika, salt, and pepper to the cream cheese mixture and mix to incorporate.
- Fold in the diced chicken, shredded cheddar, diced jalapeños, crumbled bacon, and sliced green onions until evenly combined.
- Taste and adjust seasonings as needed.
- Transfer to an airtight container and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.
- Stir before serving and enjoy on bread, crackers, in lettuce cups, or however you prefer!