High Protein Jalapeno Popper Chicken Salad Recipe – Low Carb Chicken Salad with Bacon, Cheese & Jalapeños
This High Protein Jalapeno Popper Chicken Salad Recipe is a bold and flavorful twist on classic chicken salad. Tender shredded chicken is mixed with creamy cheese, spicy jalapeños, and crispy bacon for a protein-packed dish that’s both satisfying and low carb. Perfect for meal prep, quick lunches, or party appetizers, this salad delivers all the flavors of jalapeno poppers in a healthier, high-protein form. Serve it in lettuce wraps, on crackers, or as a dip—it’s versatile, easy, and guaranteed to be a crowd-pleaser.
Equipment
- Mixing bowls
- Cutting board & knife
- Whisk
- Skillet for bacon
- Airtight container (for storage)
Ingredients
- 3 cups cooked shredded chicken (rotisserie or poached)
- 4 jalapeños, diced (fresh, roasted, or pickled)
- 6 slices bacon, cooked & crumbled
- 1 cup Greek yogurt (or light mayo)
- 2 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & pepper to taste
- Fresh herbs (parsley or chives) for garnish
Instructions
- Cook & shred chicken: Use rotisserie or poach chicken breasts until tender. Shred into bite-sized pieces.
- Prep jalapeños: Dice fresh, roasted, or pickled jalapeños. Adjust amount for spice preference.
- Make dressing: In a bowl, whisk Greek yogurt, cream cheese, garlic powder, paprika, salt, and pepper until smooth.
- Add mix-ins: Fold in shredded chicken, bacon, cheddar cheese, and jalapeños. Mix gently until evenly coated.
- Chill & serve: Cover and refrigerate for 30 minutes to allow flavors to meld. Garnish with fresh herbs.
- Serving ideas: Enjoy in lettuce wraps, sandwiches, stuffed avocados, or with crackers and veggie sticks.
Notes
- Roast jalapeños for a smoky, milder flavor.
- Drain bacon thoroughly to avoid greasy salad.
- Taste dressing before mixing—adjust spice and salt to preference.
- Store in airtight container for 3–4 days; do not freeze.
- Keep bacon separate until serving for maximum crunch.