Jalapeño Popper Chicken Salad

Serves 4 · 20 min prep

Ingredients

• 3 cups shredded cooked 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
• 4 slices crumbled cooked bacon
• 3 sliced green onions
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice
• for serving butter lettuce leaves or sandwich rolls

Instructions

1. 1If the chicken is freshly cooked, let it cool until just warm, then shred it into bite-size strands using two forks or your hands; place in a large mixing bowl.
2. 2Slice two of the jalapeños in half lengthwise, scrape out most of the seeds and membranes for milder heat, then finely dice the flesh. Thinly slice the third jalapeño into rings and set aside for garnish.
3. 3In a separate bowl, beat the softened cream cheese with Greek yogurt and mayonnaise until completely smooth and creamy with no lumps remaining.
4. 4Stir garlic powder, onion powder, salt, black pepper, and lime juice into the cream cheese mixture until the seasoning is evenly distributed.
5. 5Pour the creamy dressing over the shredded chicken and fold until every strand is coated. Add the diced jalapeños, shredded cheddar, crumbled bacon, and most of the sliced green onions, mixing gently so the cheese stays in distinct bits.
6. 6Taste and adjust salt or lime as needed; the salad should taste bright, smoky-cheesy, and pleasantly spicy without overwhelming heat.
7. 7Cover and chill for at least 20 minutes so the flavors meld and the texture firms slightly—ideal for scooping.
8. 8Serve scoops in butter lettuce cups for a light lunch, pile onto toasted sandwich rolls, or pack into meal-prep containers with extra jalapeño rings and green onion on top for crunch.