Jalapeño Popper Chicken Salad

Recipe by Daily Disher

This Jalapeño Popper Chicken Salad packs all the bold flavors of the classic appetizer into a creamy, protein-rich dish that’s perfect for lunch or snacking.

Course: Main

Cuisine: American

Difficulty: Easy

Servings

Prep time

15 minutes

Cooking time

30 minutes

Calories

450 kcal

45 minutes

Ingredients

1 pound chicken breast

4 slices bacon

8 ounces cream cheese

¼ cup mayonnaise

¼ cup sour cream

1 cup shredded cheddar cheese

2 medium jalapeños, chopped

2 tablespoons green onions, chopped

½ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon black pepper

Directions

Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper, then place them on a baking sheet.

Cook the chicken in the oven for about 25-30 minutes or until fully cooked through. Allow it to cool before shredding.

In a large skillet, cook bacon over medium heat until crispy. Drain on paper towels, then crumble into small pieces.

In a large bowl, combine cream cheese, mayonnaise, sour cream, garlic powder, salt, and pepper until smooth and well blended.

Fold in shredded chicken, cheddar cheese, jalapeños, bacon, and green onions, stirring until all ingredients are evenly distributed.

Chill the salad in the refrigerator for at least an hour to allow flavors to meld together before serving.

Nutrition Facts

Total number of serves:

4 servings

Calories:

450kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg

Jalapeño Popper Chicken Salad

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