Jalapeño Popper Chicken Salad Recipe

Introduction

Jalapeño Popper Chicken Salad is a creamy, flavorful dish that combines tender shredded chicken, crispy bacon, and spicy jalapeños. Perfect for a quick lunch or light dinner, this salad brings the classic popper flavors in a healthy, protein-packed form.

Ingredients

• 2 boneless skinless chicken breasts
• 5 strips of bacon
• 3 jalapeños
• 1/2 cup mayonnaise
• 1/4 cup green onion, chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt, divided
• 1 tbsp olive oil

Instructions

1. Step 1: Place the chicken breasts in a medium saucepan and cover with cold water, ensuring the water level is at least 1 inch above the chicken. Bring to a boil, then reduce to a simmer, cover, and cook for 14 minutes. Remove from heat and set aside.
2. Step 2: While the chicken cooks, fry the bacon strips in a skillet over medium-low heat until crispy. Drain on paper towels and chop into bite-sized pieces.
3. Step 3: Remove the stems and seeds from the jalapeños (leave some seeds if you prefer more heat) and slice them into small strips.
4. Step 4: Heat olive oil in a frying pan over medium heat. Add the jalapeños and sauté until soft, about 10 minutes. Sprinkle with 1/2 teaspoon salt and cook for another minute.
5. Step 5: In a small bowl, combine mayonnaise, chopped green onion, onion powder, and garlic powder.
6. Step 6: Remove the cooked chicken from the water and shred it using two forks on a plate or cutting board.
7. Step 7: In a large bowl, mix together the shredded chicken, mayo mixture, sautéed jalapeños, and chopped bacon until well combined.
8. Step 8: Serve immediately or refrigerate in an airtight container for up to 4 days.

Tips & Variations

• For extra spice, leave some jalapeño seeds.
• Use Whole30 compliant mayonnaise and bacon to keep the recipe Whole30 friendly.
• Try adding shredded cheddar cheese for a richer taste.
• Serve in lettuce wraps or low-carb tortillas for a quick meal.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy cold. Stir before serving to redistribute the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Yes, rotisserie chicken works well and can save time. Just shred it and proceed with the recipe as usual.

How spicy is this salad?

It has moderate heat from the jalapeños. You can adjust the spiciness by removing all the seeds for a milder version or leaving more seeds for extra heat.

Jalapeño Popper Chicken Salad Recipe

Print Recipe

★★★★★

4.9 from 125 reviews

A flavorful, creamy Jalapeño Popper Chicken Salad that combines tender boiled chicken breasts with crispy bacon, sautéed jalapeños, and a zesty mayonnaise dressing. This recipe is perfect for a high-protein low-carb meal and can be enjoyed immediately or stored for meal prep.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 24 minutes
• Total Time: 39 minutes
• Yield: 4 servings 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Chicken

• 2 boneless skinless chicken breasts
• 1 tbsp olive oil

Bacon

• 5 strips of bacon

Vegetables & Seasonings

• 3 jalapeños
• 1/4 cup green onion, chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt (plus additional to taste)

Dressing

• 1/2 cup mayonnaise

Instructions

1. Boil the Chicken: Place chicken breasts in a medium-sized saucepan and cover with cold water, ensuring the chicken is submerged by at least 1 inch. Bring the water to a boil uncovered on the stove, then reduce heat to a simmer and cover with a lid. Simmer for 14 minutes until the chicken is fully cooked. Remove chicken from heat.
2. Cook the Bacon: While the chicken simmers, heat a skillet on medium-low and fry the bacon strips until they are crispy. Once cooked, place bacon on a paper towel to drain excess grease, then chop into bite-sized pieces.
3. Prepare the Jalapeños: Deseed and slice jalapeños into small strips; leave some seeds for added heat if desired. Heat 1 tablespoon of olive oil in a frying pan over medium heat and sauté jalapeños until soft, about 10 minutes. Add 1/2 teaspoon salt and sauté for an additional minute, then remove from heat.
4. Make the Dressing: In a small bowl, combine mayonnaise, chopped green onion, onion powder, and garlic powder. Mix well to create the flavorful dressing.
5. Shred the Chicken: Once cooked, remove chicken breasts from water and shred them using two forks on a plate or cutting board.
6. Combine Ingredients: In a large bowl, mix the shredded chicken, sautéed jalapeños, chopped bacon, and mayonnaise dressing. Stir until all ingredients are evenly combined.
7. Serve or Store: Enjoy the Jalapeño Popper Chicken Salad immediately, or store it in an airtight container in the refrigerator for up to 4 days.

Notes

• For Whole30 compliance, use Whole30-approved bacon and mayonnaise.
• Leave some jalapeño seeds in if you prefer a spicier salad.
• This salad works well as a filling for wraps or sandwiches.
• Can be meal prepped in advance for easy lunches or dinners.

Keywords: Jalapeño Popper Chicken Salad, chicken salad, bacon, jalapeños, low carb, high protein, easy chicken recipe, stovetop chicken salad