Jalapeno Popper Chicken Salad

A close up of a green serving bowl full of the prepared chicken salad topped with panko crumbs. Salt and pepper shaker is positioned behind bowl.

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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 of either mayo or plain Greek yogurt. Finished with a buttery toasted panko topping for the perfect crunchy contrast.

Prep Time15

Cook Time5

Chill Time1

Total Time1 20

Course: Main Course

Cuisine: American

Keyword: chicken

Servings:

Calories: 494kcal

Author: foodyschmoody

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!

Notes

NOTE 1: Nutritional facts have been figured using plain Greek yogurt. If you use mayo, the nutritional facts will be slightly different. As a reminder, you can swap these one for one if you would like or use them in combination with each other.

NOTE 2: If you prefer, you can use jarred jalapenos. I prefer the crunch of fresh and typically have them on hand but this is a mere personal preference and you should do what you'd prefer.

NOTE 3: Rotisserie chicken is a nice shortcut!

NOTE 4: Wait to add the toasted panko until serving. If you add it too early the panko will get soggy.

Nutrition