Name: High Protein Jalapeño Popper Chicken Salad Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 cups cooked shredded chicken (from about 3 chicken breasts); 4 ounces cream cheese, softened; 2/3 cup mayonnaise; 1/3 cup sour cream; 1 1/2 cups shredded cheddar cheese; 6 slices bacon, cooked until crispy and crumbled; 3 fresh jalapeños, diced (remove seeds for less heat); 3 cloves fresh garlic, minced; 3 green onions, chopped; 1/4 cup red onion, chopped; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1 tablespoon fresh parsley, diced; Additional salt and black pepper to taste

Description

A high-protein chicken salad inspired by jalapeño poppers, featuring creamy dressing, shredded cheddar, crispy bacon, and spicy jalapeños for a flavorful, satisfying dish.

Ingredients

3 cups cooked shredded chicken (from about 3 chicken breasts)
4 ounces cream cheese, softened
2/3 cup mayonnaise
1/3 cup sour cream
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked until crispy and crumbled
3 fresh jalapeños, diced (remove seeds for less heat)
3 cloves fresh garlic, minced
3 green onions, chopped
1/4 cup red onion, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1 tablespoon fresh parsley, diced
Additional salt and black pepper to taste

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Instructions

If not already prepared, cook and shred your chicken breasts. Preheat your oven to 350°F (175°C) and bake chicken until cooked through, then shred. Allow bacon to cook until crispy, then crumble.
In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Beat with a whisk or electric mixer until the mixture is smooth and creamy.
Prepare your fresh jalapeños by dicing them. For a milder salad, remove the seeds and ribs. Mince the fresh garlic, and chop the green and red onions.
To the creamy base, add the shredded chicken, shredded cheddar cheese, crumbled bacon, diced fresh jalapeños, minced garlic, chopped green onions, chopped red onions, garlic powder, onion powder, and 1/2 teaspoon salt. Add additional salt and pepper to taste.
Stir all ingredients together until everything is well combined and coated in the creamy dressing.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For the best taste, chill overnight.
Before serving, stir in the diced fresh parsley. Serve with crackers, mini buns, tortilla chips, or lettuce wraps.

Notes

For less heat, remove seeds and ribs from jalapeños.
This salad can be made ahead and stored in the fridge for up to 3 days.
Adjust seasoning to taste after chilling.
Serve chilled for best flavor.