Description
A spicy, creamy chicken salad that captures the flavor of jalapeño poppers using cream cheese, sour cream, and bacon. It is a quick, low-carb friendly dish perfect for meal prep or a light dinner.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 4 ounces cream cheese, softened to room temperature
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 medium fresh jalapeños, finely diced
- 1/2 cup crispy bacon, cooked and crumbled
- 2 tablespoons ranch dressing
- 3 stalks green onions, thinly sliced
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- If using raw chicken, season with salt and pepper. Boil for 12-15 minutes or bake at 375°F (190°C) for 20-25 minutes until cooked through. Let cool, then shred or dice into bite-sized pieces (yields about 2 cups).
- In a large mixing bowl, add the softened cream cheese. If too hard, microwave in 10-second bursts until pliable.
- Add the sour cream, ranch dressing, garlic powder, salt, and pepper to the cream cheese. Whisk or stir vigorously until the mixture is completely smooth and creamy with no lumps.
- Dice the jalapeños and green onions. Remove seeds for less heat or keep them for more spice.
- Cook bacon in a skillet over medium heat until crispy. Drain on paper towels, crumble into small pieces, and let cool completely.
- Add the shredded chicken, shredded cheddar cheese, diced jalapeños, green onions, and crumbled bacon to the bowl with the dressing. Gently fold everything together, being careful not to overmix.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and the salad to thicken. Taste and adjust seasoning if needed before serving.
Notes
Ensure cream cheese is fully softened to avoid lumps. Control heat by removing jalapeño seeds. Do not freeze this salad as the dairy may separate. Best served cold or at room temperature. Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 375
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 5
- Fiber: 1
- Protein: 25
Keywords: jalapeño popper chicken salad, creamy chicken salad, low carb chicken salad, keto chicken salad, meal prep chicken salad, spicy chicken salad, copycat recipe