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High Protein Jalapeno Popper Chicken Salad

A low-carb, protein-packed salad combining chicken, crispy bacon, and spicy jalapeños with a creamy dressing, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked shredded chicken (rotisserie or poached)
  • 4 jalapeños, diced (fresh, roasted, or pickled)
  • 6 slices bacon, cooked & crumbled
  • 1 cup Greek yogurt (or light mayo)
  • 2 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • ½ tsp garlic powder
  • ½ tsp paprika
  • Salt & pepper to taste
  • Fresh herbs (parsley or chives) for garnish

Method
 

Preparation
  1. Use a rotisserie chicken or poach chicken breasts until they are tender. Shred the chicken into bite-sized pieces.
  2. Dice the fresh, roasted, or pickled jalapeños. Adjust the amount based on your spice preference.
Making the Dressing
  1. In a bowl, whisk together the Greek yogurt, cream cheese, garlic powder, paprika, salt, and pepper until smooth.
Mixing
  1. Fold in the shredded chicken, crumbled bacon, shredded cheddar cheese, and diced jalapeños. Mix gently until everything is evenly coated.
Chilling
  1. Cover the bowl and refrigerate for about 30 minutes to let the flavors meld together. Before serving, garnish with fresh herbs.

Notes

This chicken salad is versatile and can be served in lettuce wraps, as a filling for sandwiches, or as a dip with crackers or veggie sticks. To store leftovers, keep in an airtight container in the refrigerator for 3-4 days.