Jalapeno Popper Chicken Salad
Jalapeno popper chicken salad combines cooked chicken, crispy bacon, cheddar, and pickled jalapenos in a tangy Greek yogurt, light mayo, and brine dressing in about 20 minutes.
Equipment
- baking sheet lined with parchment paper
- Mixing Bowl
Ingredients
- 6 slices bacon (center cut)
- 2 large chicken breasts (cooked, shredded or chopped)
- ½ c red onion (diced)
- ¼ c jalapeno rings (jarred, chopped)
- ¼ c light mayonnaise
- ⅔ c non fat greek yogurt
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp kosher salt
- 1 tbsp liquid from jalapenos
- ½ c reduced fat cheddar cheese (shredded)
- 2 scallions (chopped)
Instructions
- Set the oven to 425°F and arrange the bacon slices in a single layer on a parchment-lined baking sheet. Keep the slices from overlapping so the covered portions don’t stay soft.
- Bake for about 10 minutes, checking for fully cooked, crisp bacon, then remove the sheet and let the strips cool completely. The cooled bacon should feel firm and snap easily rather than bend limply.
- Whisk the light mayonnaise, Greek yogurt, garlic powder, onion powder, kosher salt, and measured jalapeno liquid together in a large mixing bowl while the bacon cooks. The dressing should look smooth and evenly seasoned, though the brine may make it slightly loose.
- Finely dice the red onion, slice the scallions, and chop the drained jalapeno rings. Small, evenly sized pieces distribute the onion flavor and pepper heat more consistently.
- Pull the cooled cooked chicken breasts into shreds or cut them into bite-size pieces. Avoid oversized chunks so the dressing can coat the chicken evenly.
- Fold the chicken, red onion, scallions, and jalapenos through the dressing, then incorporate the shredded cheddar. The mixture should look evenly coated, with cheese and chopped vegetables scattered throughout.
- Crumble or chop the cooled bacon into the bowl, mix until evenly distributed, and taste for seasoning. The finished salad should be creamy and scoopable, with crisp bacon pieces and a tangy finish.
Notes
Ingredient tip: Let the cooked chicken and baked bacon cool completely before mixing so they do not warm the dressing, soften the cheddar, or leave the mixture greasy.
Texture tip: Drain the jarred jalapeno rings before measuring and chopping, and use only the measured tablespoon of brine so the dressing stays creamy instead of watery.
Storage: Keep the salad in a covered, airtight container in the refrigerator at 40°F or below for 3 to 4 days, taking the age of the cooked chicken into account.
Serving tip: For packed lunches or meal prep, store the cooled crumbled bacon in a separate container and add it right before eating to maintain its crunch.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.