Jalapeño Popper Chicken Salad
This jalapeño popper chicken salad is creamy, cheesy, a little spicy, and completely irresistible. All the flavors of a classic jalapeño popper packed into a chicken salad you can serve as a sandwich, wrap, or with your favorite chips for scooping.
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A Note from Kim
Warning: This One is Addictive
This jalapeño popper chicken salad has quickly become one of my favorite things to make when I need a quick, no cook lunch that actually delivers on flavor. A rotisserie chicken makes it incredibly easy to throw together, and the combination of Greek yogurt, mayo, and ranch seasoning creates the most creamy, flavorful base. It is the kind of recipe that comes together in about 15 minutes and tastes like you put in way more effort than you actually did.
The heat level is totally up to you, which is one of my favorite things about this recipe. Leave the jalapeño seeds in for a little extra kick or remove them for a milder version that the whole family can enjoy. However you make it, pile it onto toasted bread, stuff it into a wrap, or serve it alongside some pita chips for scooping and get ready for it to disappear fast.
With love (and lots of good eats), 
Made this today and it was a hit! Perfect balance of creamy, cheesy, and a little spicy.
— Avery
Ingredients You’ll Need
Nothing too fancy needed to make this jalapeno popper chicken salad recipe, just a handful of simple ingredients that come together for incredible flavor. Here are a few notes before you get started.
You can find the measurements in the full recipe card below.
- Bacon: Adds smoky, salty flavor and a little crunch. Cook until crispy so it holds up well in the salad.
- Plain Greek yogurt: Keeps the chicken salad creamy while adding a boost of protein.
- Mayonnaise: Just a small amount adds richness and helps balance the tang of the yogurt. Add a little extra if you prefer a creamier texture.
- Ranch seasoning: Brings that classic jalapeño popper flavor with herbs, garlic powder, and onion powder. You can also simply season with salt and black pepper if preferred.
- Cooked chicken: Rotisserie chicken works great here and makes this recipe quick and easy. Shred it first, then chop it into small pieces for the best texture.
- Green onions: Add a mild onion flavor and a little freshness to balance the richness. You could also use chives and even add in a little red onion.
- Jalapeño peppers: Provide the signature popper-style heat. Remove the seeds for a milder flavor or leave them in for extra spice.
- Monterey Jack cheese: A mild, creamy cheese that melts beautifully into the salad and pairs perfectly with the fresh jalapeño. Sharp cheddar cheese is another great option.
Kim’s Recipe Tips
- Try pre-chopped produce: Many grocery stores sell containers of pre-chopped green onions and diced jalapenos in the produce section. They’re a great shortcut that saves time and makes this recipe even easier to throw together.
- Make it mayo-free: If you prefer a lighter option, you can skip the mayonnaise and use all Greek yogurt. It will still be creamy while adding extra protein and a little tang.
- Ranch seasoning: If you’d prefer to make your own ranch seasoning, you can easily mix together a homemade version using pantry spices.
- Chop the chicken finely: The texture of this salad is best when the chicken is shredded and then chopped into very small pieces. It makes it much easier to scoop and eat and helps everything mix together evenly.
How to Make Jalapeño Popper Chicken Salad
Here are the visual instructions for this easy chicken salad recipe, or jump down to the full, printable recipe card.
Start frying the 4 slices bacon first, so you can multitask while it cooks. Use that time to mix the dressing and prep the chicken and veggies, so everything is ready to go once the bacon is crisp. Precooked bacon works too, but in my opinion, nothing beats the flavor of freshly cooked, crispy bacon in this salad.
Step 1: Cook the bacon. I like it super crispy, so it’s easy to crumble into the salad.
Step 2: Mix dressing. Whisk together the Greek yogurt, mayonnaise, and ranch seasoning in a large bowl; set aside.
Step 3: Prep the chicken. Shred and chop the chicken into very fine pieces. I like the consistency best when the chicken is shredded and then chopped finely (even more than what is seen in the picture).
Step 4: Prep the veggies. Dice the green onions and jalapeños into really small pieces.
Step 5: Combine. Add the chicken, green onions, jalapeños, and shredded Monterey Jack cheese to the large mixing bowl with the dressing and stir until well combined.
Step 6: Add bacon. When the bacon has cooked and cooled some, crumble it into the salad, and mix to combine.
Step 7: Serve immediately or chill in the refrigerator for later. Enjoy as a sandwich, wrap, in lettuce cups, or over salad greens with crackers. I love serving it as a dip with pita chips, and it’s equally amazing piled on sourdough bread toasted in a skillet for the perfect lunch.
Frequently Asked Questions
Simply swap the Greek yogurt for more mayo, or use a dairy-free yogurt alternative. You’ll also want to use homemade ranch seasoning that does not contain powdered milk, as the store-bought mix contains dried buttermilk.
Yes, canned chicken works just fine. Drain it well before stirring it together with the other ingredients.
If you don’t want to use rotisserie chicken, you can poach 1 to 1 1/2 pounds skinless boneless chicken. Place the chicken breasts in a pot of cold water, bring it to a gentle simmer over medium heat, then reduce the heat, cover, and let it simmer for about 10 minutes. Other options are to salt & pepper the chicken and bake it at 375ºF for 15 minutes on each side for a total of 30 minutes. Or, pan-fry in a medium skillet over medium-high heat, turning after about 8-10 minutes on each side and until chicken is thoroughly cooked.
How to Store Leftovers
Transfer any leftover jalapeño popper chicken salad to an airtight container and store in the fridge for up to 4 days. It’s perfect for meal prep, making it easy to grab for sandwiches, lettuce wraps, or a quick snack throughout the week.
More Favorite Chicken Salad Recipes
If you try this jalapeño popper chicken salad recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox. Tag @kimscravings on Instagram with a picture of your creation.
Jalapeño Popper Chicken Salad
Ingredients
- 4 slices cooked and crumbled bacon
- 3/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise, plus more as needed for desired consistency
- 1/4 cup Hidden Valley Ranch seasoning, or just salt and pepper to taste, if preferred
- 3-4 cups shredded and chopped, cooked chicken, about 1 rotisserie chicken
- 1/3 cup chopped green onions, about 3, green parts only
- 3/4 cup finely diced jalapeños, about 3 large
- 1 cup finely shredded Monterey Jack cheese
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Instructions
- Start cooking the 4 slices bacon, and then mix the 3/4 cup plain Greek yogurt, 2 tablespoons mayonnaise and 1/4 cup Hidden Valley Ranch seasoning in a large bowl; set aside.
- Prep the 3-4 cups shredded and chopped, cooked chicken by chopping it into very fine pieces. I like the consistency best when the chicken is shredded and then chopped finely.
- Next, finely chop the 1/3 cup green onions and dice the 3/4 cup jalapeños. You want the pieces to be very small. If you're sensitive to spice remove some or all of the seeds. I like to keep them in but this will make the salad a little spicy.
- To the bowl with the dressing, add the chicken, green onions, jalapeños and 1 cup finely shredded Monterey Jack cheese. Mix to combine.
- When the bacon has cooked, crumble it into the salad, and mix to combine.
- Enjoy with pita chips or serve as a sandwich or wrap.
Notes
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Made this today and it was a hit! Perfect balance of creamy, cheesy, and a little spicy.
Easy and delicious! I made the recipe as is, and it is my new favorite.