Jalapeño Popper Chicken Salad: A Cozy Delight
Ah, the comfort of a homemade meal—the kind that wraps around you like a warm blanket on a chilly day. Let me take you back to my childhood kitchen, where the air would be filled with the intoxicating aroma of sizzling turkey bacon and the bright, zesty notes of jalapeños. This Jalapeño Popper Chicken Salad is a recipe that evokes those warm, cozy memories. Creamy, slightly spicy, and crunchy from the bacon, it’s the perfect dish for an easy weeknight dinner or a delightful lunch!
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights, this chicken salad caneasily be put together in under 30 minutes.
- Creamy and Flavorful: With a delightful blend of mayonnaise and spices, every bite is smooth and satisfying.
- Crowd-Pleasing: Whether it’s a family gathering or a potluck, this recipe is sure to impress with its rich flavors.
- Make-Ahead Friendly: Prepare it in advance and enjoy it throughout the week for a delightful lunch option.
- Versatile and Customizable: Easy to tweak ingredients and adjust spice levels to suit your taste!
Ingredients You’ll Need for Jalapeño Popper Chicken Salad
- 2 boneless skinless chicken breasts
- 5 strips of turkey bacon
- 3 jalapeños
- 1/2 cup mayonnaise
- 1/4 cup green onion
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp olive oil
Let’s Make It Together
- Begin by placing the chicken breasts in a medium saucepan and covering them with cold water, ensuring they are submerged by at least 1 inch.
- Turn the stove to high heat and bring the water to a boil. Once boiled, reduce the heat to low and cover with a lid, allowing the chicken to simmer for 14 minutes. Remove from heat when done.
- While the chicken cooks, prepare the turkey bacon. In a skillet, fry it over medium-low heat until crispy. Remove from the pan and place on a towel to drain some of the grease.
- Next, tackle the jalapeños. Carefully deseed and slice them into small strips. If you prefer a spicier chicken salad, feel free to leave a few seeds intact!
- In a separate frying pan, heat 1 tablespoon of olive oil over medium heat. Sauté the jalapeños until they soften, about 10 minutes, then add 1/2 teaspoon of salt and sauté for an additional minute.
- Once the turkey bacon is cooled, chop it into bite-sized pieces.
- In a small mixing bowl, combine the mayonnaise, green onion, onion powder, and garlic powder. This delightful mixture will be the creamy base of your salad.
- When the chicken is fully cooked, remove it from the saucepan and shred it using two forks on a plate or cutting board.
- In a large bowl, combine the shredded chicken, the mayo mixture, sautéed jalapeños, and chopped turkey bacon. Mix until all the ingredients are evenly coated and combined.
- Enjoy immediately, or store in an airtight container in the refrigerator for up to four days.
Variations & Creative Twists
- Add Cheese: Stir in some sharp cheddar or cream cheese for that extra creamy, cheesy goodness!
- Crunchy Veggies: Add diced celery or bell peppers for a refreshing crunch.
- Spice It Up: For an added kick, mix in some hot sauce or sprinkle in some cayenne pepper.
- Creamy Avocado: Fold in diced avocado for a rich, creamy texture that adds heart-healthy fats.
Chef Emma’s Helpful Tips
- Make-Ahead: This salad can be made a day ahead. It allows the flavors to meld beautifully! Just keep it in the fridge until you’re ready to enjoy.
- Ingredient Swaps: If you don’t have mayonnaise on hand, Greek yogurt is a fantastic, tangy alternative!
- Storage: Keep any leftovers in an airtight container. This can be enjoyed cold or even warmed up as a filling in wraps or sandwiches.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 380
- Carbohydrates: 4g
- Sugar: 1g
- Fat: 29g
- Protein: 29g
- Sodium: 640mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! It’s perfect for meal prep and can be stored in the fridge for up to 4 days.
- Can I use different ingredients? Yes! Feel free to swap out proteins or control the spice levels, adapting the recipe to your taste.
- How do I store leftovers? Keep leftovers in an airtight container in the refrigerator for maximum freshness.
- How long does it last? This scrumptious salad will stay delicious for up to 4 days when refrigerated.
A Cozy Closing Note
This Jalapeño Popper Chicken Salad is more than just a dish; it’s a deliciously nostalgic reminder of family meals shared and the comfort food that brings us together. A perfect balance of creamy, crunchy, and zesty flavors, it’s something you’ll want to keep close. Save this Jalapeño Popper Chicken Salad to your Pinterest board so it’s ready when you need a cozy treat!
Jalapeño Popper Chicken Salad
A creamy, slightly spicy chicken salad with crispy turkey bacon and zesty jalapeños, perfect for a quick weeknight dinner or a delightful lunch.
Ingredients
Main Ingredients
- 2 pieces boneless skinless chicken breasts Cooked and shredded
- 5 strips turkey bacon Cooked and chopped
- 3 pieces jalapeños Deseeded and sliced
- 1/2 cup mayonnaise Creamy base
- 1/4 cup green onion Chopped
Spices
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt For seasoning
Others
- 1 tbsp olive oil For sautéing jalapeños
Instructions
Cooking Chicken
- Place the chicken breasts in a medium saucepan and cover them with cold water, ensuring they are submerged by at least 1 inch.
- Turn the stove to high heat and bring the water to a boil. Once boiled, reduce the heat to low and cover with a lid, allowing the chicken to simmer for 14 minutes. Remove from heat when done.
Preparing Bacon and Jalapeños
- In a skillet, fry the turkey bacon over medium-low heat until crispy. Remove from the pan and place on a towel to drain some of the grease.
- In a separate frying pan, heat 1 tablespoon of olive oil over medium heat. Sauté the jalapeños until they soften, about 10 minutes, then add 1/2 teaspoon of salt and sauté for an additional minute.
Combining Ingredients
- Chop the cooled turkey bacon into bite-sized pieces.
- In a small mixing bowl, combine the mayonnaise, green onion, onion powder, and garlic powder.
- Once the chicken is fully cooked, remove it from the saucepan and shred it using two forks.
- In a large bowl, combine the shredded chicken, mayo mixture, sautéed jalapeños, and chopped turkey bacon. Mix until all ingredients are evenly coated.
Serving
- Enjoy immediately, or store in an airtight container in the refrigerator for up to four days.
Notes
This salad can be made a day ahead to allow flavors to meld beautifully. Ingredient swaps such as using Greek yogurt instead of mayonnaise are recommended. Leftovers can be enjoyed cold or warmed up as a filling in wraps or sandwiches.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 4gProtein: 29gFat: 29gSodium: 640mgSugar: 1g
Tried this recipe?Let us know how it was!
