Quick Jalapeno Popper Chicken Salad

Coming up with fresh lunch ideas that are both satisfying and easy to make can feel like a real struggle. Between juggling work deadlines, after-school activities, and trying to keep things interesting in the kitchen, the typical sandwich routine can get pretty boring pretty fast.

That’s why this jalapeno popper chicken salad has become such a lifesaver in our house – it combines the creamy, spicy goodness of everyone’s favorite appetizer with the convenience of a make-ahead lunch. Plus, it’s super easy to adjust the heat level to suit your family’s taste buds.

What Kind of Jalapeños Should I Use?

Fresh jalapeños are your best bet for this chicken salad, and you’ll want to look for peppers that are firm and deep green in color with smooth, shiny skin. If you’re sensitive to heat, you can control the spiciness by removing the seeds and white membrane inside the peppers – that’s where most of the heat lives. For a milder version, you could substitute with canned jalapeños, which tend to be less spicy than fresh ones. Just remember that fresh jalapeños can vary quite a bit in heat level, so it’s always smart to taste a tiny piece before adding them to your salad.

Options for Substitutions

This tasty chicken salad recipe is pretty adaptable – here are some swaps you can try:

• Chicken breast: You can easily use rotisserie chicken or canned chicken if you’re short on time. Turkey breast works great too!
• Bacon: Turkey bacon makes a lighter option, or you could use pre-cooked bacon bits. If you want to skip the meat altogether, try adding crushed nuts for crunch.
• Jalapeños: If you want less heat, use poblano peppers or green bell peppers. For more kick, try serrano peppers. Remember to remove the seeds and membranes to control the spice level.
• Mayonnaise: Greek yogurt makes a protein-rich substitute – just know it’ll be a bit tangier. You could also do half mayo, half Greek yogurt. Mashed avocado works too!
• Green onions: Regular onions (finely diced) or chives work just fine here. If using regular onions, use about 2-3 tablespoons instead.
• Onion and garlic seasoning: Fresh minced garlic and onion powder work well too. Or you can use 1/4 teaspoon each of granulated onion and garlic.

Watch Out for These Mistakes While Cooking

The biggest mistake when making jalapeño popper chicken salad is overcooking the chicken breast, which can make your salad dry and chewy – instead, cook the chicken just until it reaches 165°F and let it cool completely before shredding. When handling jalapeños, be sure to wear gloves and remove the seeds and membranes (unless you want extra heat), as the oils can burn your skin and accidentally touching your eyes afterward can be quite painful. A common error is rushing to mix everything while the chicken or bacon is still warm, which will cause the mayonnaise to separate and become oily – patience is key here, so let all your cooked ingredients cool to room temperature before combining. For the best flavor development, let the finished salad chill in the refrigerator for at least an hour before serving, allowing all those tasty ingredients to meld together perfectly.

What to Serve With Jalapeño Popper Chicken Salad?

This spicy, creamy chicken salad works great as a sandwich filling between slices of toasted sourdough or tucked into a fresh croissant. For a low-carb option, serve it over a bed of crisp lettuce leaves or stuff it into hollowed-out tomatoes or cucumber boats. I like to pair it with some simple sides like kettle-cooked potato chips or a handful of fresh veggies with ranch dip to balance out the heat. You could also serve it alongside some fresh fruit like grapes or apple slices to provide a sweet contrast to the spicy jalapeños.

Storage Instructions

Keep Fresh: This tasty jalapeño popper chicken salad will stay good in an airtight container in the fridge for up to 4 days. The flavors actually get even better after a day or two as everything mingles together! Just give it a quick stir before serving.

Make Ahead: You can prep this chicken salad a day before your gathering or meal prep for the week. If you’re making it ahead, you might want to add the crispy bacon pieces just before serving to keep them crunchy. The rest of the ingredients hold up great!

Pack It Up: This chicken salad is perfect for lunch boxes! Just keep it cold with an ice pack. I like to pack the chicken salad separately from any bread or crackers to prevent sogginess. When properly chilled, it stays fresh and yummy for your lunch break.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 100-110 g
• Fat: 85-95 g
• Carbohydrates: 10-15 g

Ingredients

• 2 boneless, skinless chicken breast pieces
• 5 slices of bacon
• 3 jalapeño peppers
• 1/2 cup mayonnaise
• 1/4 cup chopped green onions
• 1/2 teaspoon onion seasoning
• 1/2 teaspoon garlic seasoning
• 1/2 teaspoon salt
• 1 tablespoon olive oil

Step 1: Cook the Chicken

Place the chicken breasts in a medium-sized saucepan.

Cover the chicken with cold water, ensuring both breasts are covered with at least 1 inch of water above them.

Put the pot on the stove uncovered and bring the water to a boil.

Once boiling, reduce the heat to a simmer and cover the pot with a lid.

Allow the chicken to simmer for 14 minutes, then remove the pot from heat.

Step 2: Prepare the Bacon

While the chicken is cooking, prepare the bacon on the stovetop.

Fry the bacon at medium-low heat until it becomes crispy.

Once cooked, place the bacon on a towel to drain some of the grease and then chop it into bite-sized pieces.

Step 3: Sauté the Jalapeños

Prepare the jalapeños by deseeding and slicing them into small strips.

For a spicier chicken salad, you can leave some seeds attached to the peppers.

Place 1 tablespoon of oil in a frying pan over medium heat.

Sauté the jalapeños until they are soft, about 10 minutes.

Add 1/2 teaspoon of salt and sauté for an additional minute.

Step 4: Mix the Dressing

In a small bowl, combine mayonnaise, green onion, onion powder, and garlic powder.

Mix until well combined.

This will be the dressing for your chicken salad.

Step 5: Shred the Chicken

Once the chicken is cooked, remove it from the water.

Use two forks to shred the chicken on a plate or cutting board.

Make sure that the chicken is evenly shredded for better integration with the other salad components.

Step 6: Combine Ingredients and Serve

In a large bowl, combine the shredded chicken, mayo mixture, sautéed jalapeños, and chopped bacon.

Mix all the ingredients until evenly combined.

Enjoy the chicken salad immediately or store it in the refrigerator in an airtight container for up to 4 days.