Jalapeño Popper Chicken Salad

Serves 4 · 20 min prep

Estimate for one serving

• 395 cal
• 34g protein
• 6g carbs
• 26g fat
• 2g fiber

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Ingredients

• 3 cups cooked shredded chicken breast
• 3 medium jalapeño peppers
• 4 oz, softened cream cheese
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 3/4 cup shredded sharp cheddar cheese
• 3, thinly sliced green onions
• 4 slices, crumbled cooked bacon
• 1 tbsp fresh lime juice
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 8 large butter lettuce leaves
• 2, finely diced celery stalks

Instructions

1. 1If starting from raw chicken, poach or bake boneless breasts until they reach 165°F internally, then cool slightly and shred with two forks into bite-size strands. Measure out the cooked shredded chicken into a large mixing bowl.
2. 2Wearing gloves if desired, slice the jalapeños in half lengthwise, scrape out most of the seeds and membranes for milder heat, and finely mince the flesh. Reserve a few thin rings for garnish if you like extra color.
3. 3In a separate medium bowl, beat the softened cream cheese with a fork until smooth and fluffy. Whisk in the Greek yogurt, mayonnaise, fresh lime juice, garlic powder, smoked paprika, kosher salt, and black pepper until the dressing is creamy and fully combined.
4. 4Pour the cream-cheese dressing over the shredded chicken and fold gently until every strand is coated. The mixture should look lush but not soupy.
5. 5Add the minced jalapeños, shredded sharp cheddar, thinly sliced green onions, finely diced celery, and crumbled bacon. Fold everything together until the mix-ins are evenly distributed throughout the salad.
6. 6Taste and adjust seasoning with an extra pinch of salt or a squeeze more lime if the flavors need brightening. The salad should taste smoky, tangy, and gently spicy like a deconstructed jalapeño popper.
7. 7Spoon the chicken salad into butter lettuce cups for a light handheld lunch, or pack it into containers with extra lettuce on the side. Chill for at least 20 minutes so the flavors meld.
8. 8Just before serving, top with a few reserved jalapeño rings and an extra crumble of bacon if desired. Keep refrigerated and enjoy within 3 days for best texture.