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Ultimate Jalapeno Popper Chicken Salad with spices and toppings

Jalapeno Popper Chicken Salad

A vibrant, creamy chicken salad that balances spicy and savory flavors, perfect for summer picnics or potlucks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Salad
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs cooked chicken breasts (cooled and finely shredded) Rotisserie or boiled chicken are ideal.
  • 8 slices thick-cut halal-friendly bacon (cooked until crispy) Crumble into smaller bits after cooking.
  • 8 oz cream cheese (softened to room temperature) Important for making a smooth dressing.
  • ½ cup mayonnaise (full fat preferred) Provides creaminess to the salad.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp kosher salt Adjust to taste.
  • ½ tsp black pepper Adjust to taste.
  • 4 medium fresh green jalapenos (3 diced for salad, 1 for garnish) Remove seeds for a milder flavor.
  • 1.5 cups orange cheddar cheese (finely shredded, divided) 1 cup for mixing and 0.5 cup for garnish.

Method
 

Preparation and Mixing
  1. Cook the chicken: Use leftover rotisserie chicken or boil the chicken breasts until fully cooked. If boiling, simmer for about 15-20 minutes, then let cool before shredding.
  2. Crisp the bacon: Cook bacon in a frying pan over medium heat until crispy. Drain on paper towels and crumble.
  3. Prepare the creamy base: In a mixing bowl, blend the softened cream cheese and mayonnaise until smooth.
  4. Season it up: Add garlic powder, onion powder, kosher salt, and black pepper to the mixture. Mix well.
  5. Chop the jalapenos: Dice three jalapenos, removing seeds if you prefer a milder flavor. Slice the fourth jalapeno for garnish.
  6. Combine ingredients: Fold shredded chicken, crispy bacon, and diced jalapenos into the cream cheese dressing until evenly coated. Stir in 1 cup of shredded cheddar.
  7. Taste and adjust: Taste the salad and add more salt or spices as desired.
  8. Chill in the fridge: Cover the bowl and refrigerate for at least 30 minutes.
  9. Garnish and serve: Serve chilled, topped with remaining cheddar and sliced jalapeno.

Notes

Leftovers can be stored in an airtight container for 3-4 days. Best not to freeze due to mayonnaise and cream cheese. Make-ahead tip: Prepare a day in advance and add bacon just before serving.