Jalapeno Popper Chicken Salad is super creamy with lots of jalapenos, cheddar cheese, and bacon. This is a chicken salad for people who love bold, spicy flavor.
I love Jalapeno Popper anything: Jalapeno Popper Potato Salad, Jalapeno Popper Pasta Salad, Jalapeno Popper Deviled Eggs. You just can’t go wrong with jalapenos!
I used mayonnaise and cream cheese for the base of this chicken salad. Trust me. Chicken salad tastes so rich and good with cream cheese mixed in.
I like to primarily use pickled jalapeno peppers for this recipe. I also chop up a fresh jalapeno pepper and add it in for double the jalapeno flavor. For even more flavor, I add a little juice from the jar of pickled jalapenos.
How To Serve
Chicken Salad goes from boring to to spicy with this Jalapeno Popper Chicken salad.
- Serve over a bed of lettuce for a low carb lunch.
- Scoop it onto cucumber slices for a low carb appetizer or snack.
- Stuff an avaocado half with it. This is another great low carb lunch idea.
- Stuff a vine-ripened tomato with it.
- Make a sandwich or wrap. I like to add lettuce and tomato.
Recipe Tip
This spicy chicken salad is best if made at least an hour in advance.
How To Store
Leftovers will keep in an airtight container in the refrigerator for 3 to 5 days. If you use cooked chicken that was made more than a day in advance, I would only keep the chicken salad for 3 days or so. If you make it with fresh chicken, it will be good for 4 to 5 days.
More Chicken Salad Recipes
- Tropical Chicken Salad
- Greek Chicken Salad
- Mango Chutney Chicken Salad
- Avocado Sonoma Chicken Salad
- Golden Chicken Salad
- Bacon Cheddar Ranch Chicken Salad
- Strawberry Chicken Salad
Jalapeno Popper Chicken Salad
Ingredients
- 4 ounces cream cheese,, softened
- 3/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 3 cups shredded cooked chicken,, I use rotisserie chicken
- 1/3 cup finely chopped red onion
- 1/4 cup chopped pickled jalapenos
- 1 tablespoon juice from the jar of pickled jalapenos
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 fresh jalapeno, , chopped
- 6 slices bacon,, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- chopped fresh cilantro for garnish,, optional
Instructions
- Place cream cheese, mayonnaise, and garlic powder in a large bowl. Stir until smooth.
- Stir in remaining ingredients. Cover and chill at least 1 hour before eating.
- Top with chopped cilantro if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post may contain affiliate links.
Originally published August 16, 2017.
I doubled the recipe based on all the positive reviews and I’m glad I did. It was even better than second day.
My husband always says something is “okay” or “it’s alright.” Today he said “this is really good!” I was shocked! But then…I have never tried a recipe from Spicy Southern Kitchen that wasn’t excellent and this one is no exception!
This is my new favorite chicken salad!! I added extra bacon and my family loves it! Thanks for such a great recipe
Is the recipe supposed to be 8 oz of cream cheese or 4 oz? Recipe says 4 oz but the video appears to show 8 oz block.
This is very awesome. I hate to tell you this but that one photo with the wrap split in half there is a hair on the top one.
This is great feedback. Hopefully they will review everything before posting.
Great recipe! I did add additional jalapenos since we like our food very spicy. It would make a great base for a pasta salad.
I think i am going to try this with green chiles instead of jalapenos.
This recipe gives a result that is startlingly, freakishly delicious. I just didn’t aticipate how good it would taste. Thanks for sharing.
Christin, this looks like it is going to be awesome. I was just getting ready to make this… the written recipe says 4oz of cream cheese, but your video seems to be using the whole 8oz for, what looks like the rest of the ingredients as written. Is it a typo?
Sorry, that is a mistake in the video. Did not even realize it was wrong until you pointed it out.
those look delicious! maybe i’ll make them for my cookout this weekend!