Jalapeño Popper Chicken Salad
This Jalapeño Popper Chicken Salad is creamy and cheesy, and packed with bold flavor. It's the perfect quick 15-minute lunch or tasty addition to a summer party spread. I promise this jalapeno chicken salad will be gone in minutes. It's the type of recipe you eat out of the fridge with a spoon or chip.
Servings 4 servings
Ingredients
- 10 slices of crispy bacon crumbled
- 3 jalapenos diced stem & seeds removed
- 5 green onions
- 4 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 4 oz cream cheese can substitute light cream cheese
- 1/2 cup mayonnaise can substitute light mayo
- Salt and pepper to taste
Instructions
- In a medium-size bowl, add chicken, bacon, jalapenos, green onions, and cheese.
- Add mayo, cream cheese, and salt, and pepper to taste.
- Stir until completely mixed.
- Refrigerate until ready to eat.
Notes
Storage:
- Store leftovers in an airtight container in the fridge for 3-4 days. Give it a stir to refresh, and add another spoonful of mayonnaise to refresh if it seems dried out.
- We don't recommend freezing chicken salad, as the texture and consistency of mayo-based salads can change once thawed. Enjoy this as fresh as possible!
- This is great for meal prep and leftovers — prep this 1-2 days in advance and store in an airtight container in the fridge until ready to serve,