A creamy, flavor-packed chicken salad inspired by classic jalapeño poppers. Prepared chicken is mixed with cream cheese, cheddar, crispy bacon, and diced jalapeños in a tangy ranch-seasoned base that can be made of either mayo or Greek yogurt, or a combination of the two.
The Jalapeno Popper Chicken Salad is finished with a buttery toasted panko topping for the perfect crunchy contrast.
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There's just something about the creamy spicy combo of a jalapeno popper that hits every time!
Chicken Salad recipes have been blowing up on Tiktok this year. I think Bethany Frankel had something to do with it but either way, the moment is Chicken Salad.
If you are someone who focuses on getting your daily protein then you're in the right place because chicken salad is a great source of protein! You can find the nutritional info in the recipe card below.
🍽️Ingredients
For a full list of ingredients and measurements see the printable recipe card at the bottom of the page.
I do want to highlight a few ingredients needed and easy swaps if you don't have them or don't prefer them.
- Chicken - The chicken should be cooked and cubed. You can use whatever method to cook chicken you prefer. You can also use store bought rotisserie chicken and chop it up. I don't advise the use of canned chicken in this salad. I think canned chicken is great in things like Buffalo Chicken Dip but for a creamy chicken salad, I prefer a more traditional chicken.
- Jalapeno - You can use either fresh jalapenos or jarred. I prefer the crunch of a fresh jalapeno but that isn't for everyone. If using fresh, be careful with the seeds. The seeds are where the heat is. Remove most of the seeds unless you enjoy the heat like I do.
- Mayo or Greek Yogurt - I'm not a huge mayo person so I always go Greek yogurt. You can use either of the two or you can use a combination of the two. This is all personal preference. I swap them one for one.
- Bacon - This is another one that I like to use real cooked bacon. You can use bacon bits if you absolutely have to. I'm a bit of a bacon snob and I think you just can't beat the flavor of real bacon.
Did you know that you can prepare bacon in the air fryer?
🍳How to prepare the chicken salad
One: Using either a hand mixer or a stand mixer mix together mayo (or yogurt), seasonings, cream cheese and lemon juice until smooth and creamy.
Two: Stir in chicken, bacon, jalapeno, cheese and cilantro. Cover and refrigerate for at least an hour.
Three: Just before serving, prepare the panko crumbs by heating with butter over medium-low heat for a few minutes.
Four: When ready to serve add the toasted panko. If you add the panko too early it will get soggy.
🍴Serving suggestions
You can eat this creamy jalapeno popper chicken salad any way you'd like but here are some of the ways I like to serve it.
- Spread on toasted bread (sourdough is a great option)
- Sandwich style in a croissant
- As a filling for a lettuce wrap
- Stuffed in a pita
- Rolled in a flour tortilla for a sandwich wrap
- Scoop it up with crackers
- Eat it straight up with a spoon
🥘Suggested equipment
No fancy gadgets required but you do need something to mix the creamy base together. I would recommend using either a stand mixer or a hand mixer.
🌶️Related recipes
If you like the sound of this Jalapeno Popper Chicken Salad, you will definitely like these other Jalapeno Popper recipes:
Printable Recipe Card
Jalapeno Popper Chicken Salad
Ingredients
- ½ cup mayonnaise or plain Greek yogurt
- 4 ounces cream cheese softened
- ½ teaspoon garlic powder
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ teaspoon ranch seasoning to taste
- 1 cup shredded mild cheddar cheese
- 2 jalapeños deseeded and diced
- 2 cups cooked chicken chopped
- 6 slices cooked bacon crumbled
- 2 tablespoons chopped fresh cilantro
- ½ cup panko breadcrumbs
- 2 tablespoons unsalted butter
Instructions
- In a large mixing bowl, beat together the mayonnaise or Greek yogurt, softened cream cheese, lemon juice, garlic powder, ranch seasoning, salt and pepper using a hand mixer (or stand mixer) until smooth and creamy. Taste for seasoning and add another ½ teaspoon if desired.½ cup mayonnaise or plain Greek yogurt, 4 ounces cream cheese, ½ teaspoon garlic powder, 1 tablespoon lemon juice, ¼ teaspoon salt, 1 ½ teaspoon ranch seasoning, ½ teaspoon black pepper
- Fold in the chopped chicken, crumbled bacon, diced jalapeños, shredded cheddar cheese, and chopped cilantro until evenly combined.1 cup shredded mild cheddar cheese, 2 jalapeños, 2 cups cooked chicken, 6 slices cooked bacon, 2 tablespoons chopped fresh cilantro
- Cover and refrigerate for at least 1 hour. For even better flavor, chill overnight before serving.
- Just before serving, prepare the panko topping. Melt the butter in a skillet over medium-low heat. Add the panko and cook, stirring frequently, until golden brown and crispy, about 5 minutes. Remove from heat and let cool.2 tablespoons unsalted butter, ½ cup panko breadcrumbs
- Spoon the chicken salad into a serving bowl and sprinkle the toasted panko over the top. Garnish with extra cilantro, jalapeños, and bacon if desired. Serve immediately and enjoy!
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