Jalapeño Popper Chicken Salad: A Cozy, Flavorful Delight
As the leaves begin to drop and that enchanting fall chill fills the air, there’s nothing quite like curling up with a warm meal that fills both your belly and your heart. Enter: Jalapeño Popper Chicken Salad—a creamy, zesty dish that feels like a hug on a plate. This delightful salad combines the smoky bite of tender chicken, crispy turkey bacon, and the irresistible warmth of jalapeños, making it a perfect fit for your busy weeknights or lazy weekends.
Whether you’re seeking an easy weeknight dinner that will impress or a potluck dish that will keep everyone coming back for seconds, this recipe is sure to become one of your favorites. Cozy dinners deserve cozy recipes, and this will be one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Made in just 30 minutes, this chicken salad is perfect for busy weeknights.
- Crowd-Pleasing Flavor: An irresistible combination of zesty jalapeños and savory turkey bacon takes this dish to the next level.
- Versatile Meal: Serve it over greens, in a sandwich, or with crackers for a delightful appetizer.
- Comforting and Creamy: The luscious mayonnaise base creates a comforting texture that’s hard to resist.
- Make-Ahead Friendly: Keep it in the fridge for up to four days for easy meal prep.
What You’ll Need
Gather these simple ingredients to bring this delicious dish to life:
- 2 boneless skinless chicken breasts
- 5 strips of turkey bacon
- 3 jalapeños
- 1/2 cup mayonnaise
- 1/4 cup green onion
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp olive oil
How to Make Jalapeño Popper Chicken Salad
Let’s make it together! Follow these cozy steps to create the perfect Jalapeño Popper Chicken Salad:
- Start by placing chicken breasts in a medium-sized saucepan and cover with cold water until both breasts are covered with at least 1" of water.
- Place the pot on the stove uncovered and bring the water to a boil.
- Once boiling, reduce the heat to a simmer and cover with a lid. Let it simmer for 14 minutes, then remove from heat.
- While the chicken cooks, prepare the turkey bacon on the stovetop—fry at medium-low heat until crispy.
- Next, get your jalapeños ready by deseeding and slicing them into small strips. If you want a spicier chicken salad, feel free to leave some seeds attached.
- In a frying pan, heat 1 tbsp of olive oil over medium heat, and sauté the jalapeños until soft, about 10 minutes. Sprinkle with 1/2 tsp of salt and sauté for an additional minute.
- Once the bacon is crispy, place it on a towel to drain some grease and then chop it into bite-sized pieces.
- In a small bowl, combine mayonnaise, green onion, onion powder, and garlic powder.
- Once cooked, remove the chicken from the water and shred it on a plate or cutting board using two forks.
- In a large bowl, combine the shredded chicken, mayo mixture, sautéed jalapeños, and chopped turkey bacon.
- Mix all the ingredients until evenly combined, and voilà! You can enjoy it immediately or store it in an airtight container in the refrigerator for up to four days.
Variations & Creative Twists
Looking to customize your Jalapeño Popper Chicken Salad? Here are some fun ideas:
- Add Avocado: For an indulgent twist, mix in diced avocado for an extra creamy texture.
- Spice It Up: Toss in some diced serrano peppers for an additional kick that complements the jalapeños beautifully.
- Cheese Lover’s Dream: Mix in some crumbled goat cheese or shredded cheddar for a rich, tangy flavor.
- Fresh Herbs: Add in fresh cilantro or parsley for a burst of color and flavor that brightens the dish.
Chef Emma’s Helpful Tips
To make your cooking experience even easier, consider these helpful tips:
- Make Ahead: This chicken salad keeps well, so feel free to make it a day ahead for easy lunches or game day snacks.
- Ingredient Swaps: If you prefer, you can use Greek yogurt instead of mayonnaise for a lighter option.
- Shredding Chicken: If you want perfectly shredded chicken, try using a hand mixer for quick results!
- Storage: Keep your chicken salad in an airtight container in the fridge for up to four days, making it a great meal prep option.
What’s Inside – Nutrition Breakdown
For those mindful of their nutrition, here’s what you can expect per serving:
- Serving Size: 1 cup
- Calories: 320
- Carbohydrates: 5g
- Sugar: 1g
- Fat: 24g
- Protein: 25g
- Sodium: 620mg
Frequently Asked Questions
-
Can I make this ahead?
Absolutely! It tastes even better the next day. Just store it in an airtight container in the fridge. -
Can I use different ingredients?
Yes! Feel free to mix it up with different peppers or toppings that you love. -
How do I store leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to four days. -
How long does it last?
This chicken salad can be kept in the fridge for up to four days if stored correctly.
Wrapping It Up
Jalapeño Popper Chicken Salad is more than just a meal; it’s an experience that brings warmth and comfort to the table. The delightful mix of flavors and textures makes this dish stand out, whether it’s enjoyed as a light lunch or as a satisfying dinner paired with a crisp green salad. Save this Jalapeño Popper Chicken Salad to your cozy recipe board so it’s ready when you need a comforting treat!
Jalapeño Popper Chicken Salad
Ingredients
Main Ingredients
- 2 pieces boneless skinless chicken breasts
- 5 strips turkey bacon
- 3 pieces jalapeños deseeded and sliced
- 1/2 cup mayonnaise
- 1/4 cup green onion
Seasonings
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
Cooking Ingredients
- 1 tbsp olive oil
Instructions
Preparation
- Place chicken breasts in a medium-sized saucepan and cover with cold water until both breasts are covered with at least 1" of water.
- Bring the water to a boil, then reduce heat to a simmer and cover with a lid. Let it simmer for 14 minutes, then remove from heat.
- While the chicken cooks, fry turkey bacon on the stovetop at medium-low heat until crispy.
- Deseed and slice the jalapeños into small strips.
Cooking
- In a frying pan, heat 1 tbsp of olive oil over medium heat, and sauté the jalapeños until soft, about 10 minutes.
- Sprinkle the jalapeños with 1/2 tsp of salt and sauté for an additional minute.
- Once the bacon is crispy, place it on a towel to drain some grease and then chop it into bite-sized pieces.
- In a small bowl, combine mayonnaise, green onion, onion powder, and garlic powder.
- Remove the chicken from the water and shred it using two forks.
- In a large bowl, combine shredded chicken, mayo mixture, sautéed jalapeños, and chopped turkey bacon.
- Mix all the ingredients until evenly combined.
