Jalapeno Popper Chicken Salad
This Jalapeño Popper Chicken Salad is creamy, flavorful, and easy to make with cooked chicken and bacon. It mixes together quickly and chills into a rich, satisfying filling that works as a dip or sandwich spread. Perfect for meal prep, lunches, or an easy make-ahead appetizer.
Servings: 8
Calories: 335kcal
Ingredients
- ½ cup Mayonnaise
- 4 oz Cream Cheese softened
- ½ tsp Garlic Powder
- 1 tbsp Lemon Juice
- ¼ tsp Natural Ancient Sea Salt optional
- ½ tsp Black Pepper
- 2 tsp Homemade Ranch Seasoning Mix click for my homemade recipe
- 1 cup mild cheddar cheese shredded
- 1 jalapeno deseeded and diced
- 2 cups Cooked Chicken chopped
- 6 slices Cooked Bacon crumbled, use my air fryer bacon or air fryer turkey bacon
- 2 tbsp fresh cilantro chopped
Popper Crust (Optional)
- ½ cup panko breadcrumbs unseasoned or use pork rind breadcrumbs or almond flour bread crumbs
- 2 tbsp Butter unsalted
Instructions
- In a large mixing bowl, beat together the mayonnaise, softened cream cheese, lemon juice, garlic powder, ranch seasoning, salt, and pepper using a hand mixer (or stand mixer) until smooth and creamy. Adjust ranch seasoning to taste.
- Fold in the chopped chicken, crumbled bacon, diced jalapeños, shredded cheddar cheese, and chopped cilantro until evenly combined.
- Cover and refrigerate for at least 1 hour. For even better flavor, chill overnight before serving.
- Just before serving, prepare the panko topping. Melt the butter in a skillet over medium-low heat. Add the panko and cook, stirring frequently, until golden brown and crispy, about 5 minutes. Remove from heat and let cool.
- Spoon the chicken salad into a serving bowl and sprinkle the toasted panko over the top.
- Optional: mix some of the toasted panko into the salad. Garnish with extra cilantro, jalapeños, and bacon if desired. Serve immediately and enjoy!
Notes
- Chill at least 1 hour before serving so the salad firms up and the flavors blend.
- Leave some jalapeño seeds in for more heat, or use less for a milder flavor.
- Let toasted panko cool completely before adding so it stays crisp.
- Taste and adjust ranch seasoning before chilling.
- Use any cooked chicken, including rotisserie, leftover grilled, air fryer boneless chicken thighs, or Instant Pot shredded chicken.
- Top with crispy bacon, such as air fryer bacon or air fryer turkey bacon.
- For low-carb, skip the panko and use crushed pork rinds instead.
Nutrition
Calories: 335kcal | Carbohydrates: 5g | Protein: 16g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 588mg | Potassium: 161mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 471IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 1mg
