Jalapeño Popper Chicken Salad

Creamy, cheesy, and a little spicy, this jalapeño popper chicken salad is perfect for sandwiches, wraps, or scooping with chips.

Course Lunch, Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

Servings servings (1 cup each)

Calories 278

Author Kim

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

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.

Storage: Transfer leftover chicken salad to an airtight container and store in the fridge for up to 4 days.