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jalapeño popper chicken salad - featured image

Jalapeño Popper Chicken Salad: Tangy Pickled Twist

  • Author: jonathan_evans
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

A high-protein, low-carb chicken salad inspired by jalapeño poppers, featuring quick-pickled jalapeños, cream cheese, cheddar, and bacon for a tangy, creamy, and spicy lunch option.

Ingredients

Scale
  • 2 pounds chicken breast or thighs (rotisserie or poached)
  • 8 ounces heavy cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup bacon bits, cooked crispy
  • 1/4 cup green onions, thinly sliced
  • 4–5 medium fresh jalapeños, thinly sliced
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt

Instructions

  1. Slice jalapeños into thin rings. In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until dissolved. Pour over jalapeños in a heat-proof bowl and let sit for 10 minutes to pickle.
  2. Shred the chicken into bite-sized pieces. If poaching, boil in salted water for 15-20 minutes, cool, and shred.
  3. Cook bacon in a skillet until crispy. Drain on paper towels, chop into bits, and let cool completely.
  4. In a large mixing bowl, whisk or beat the softened cream cheese until smooth and creamy.
  5. Stir in the shredded cheddar cheese, half of the green onions, and half of the bacon bits into the cream cheese until well combined.
  6. Add the shredded chicken to the bowl and gently fold in. Drain the pickled jalapeños thoroughly and fold them into the mixture. Add the remaining green onions and bacon bits. Season with salt and pepper to taste.
  7. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and the salad to thicken before serving.

Notes

Ensure cream cheese is fully softened to avoid lumps. Drain pickled jalapeños thoroughly to prevent a watery salad. For best texture, shred chicken by hand. The salad improves in flavor after sitting in the fridge for a day. Do not freeze, as cream cheese will separate.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Sugar: 3
  • Sodium: 600
  • Fat: 15
  • Saturated Fat: 8
  • Carbohydrates: 4
  • Fiber: 1
  • Protein: 25

Keywords: jalapeño popper chicken salad, keto chicken salad, low carb lunch, pickled jalapeños, cream cheese salad, high protein meal, quick lunch recipe

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Find it online: https://platepure.com/jalape-n-o-popper-chicken-salad-tangy-pickled-twist/