Description
This Jalapeño Popper Chicken Salad combines the creamy, cheesy, and spicy goodness of a classic jalapeño popper with the versatility of chicken salad. It's perfect for quick lunches, hearty sandwiches, or as a standout dish at any potluck.
Ingredients
Scale
2 cups Cooked Chicke
8 ounces Cream Cheese
1/2 cup Mayonnaise
4–5 Jalapeños
1 cup Shredded Sharp Cheddar Cheese
1/2 cup Finely Chopped Green Onions
1/2 cup Panko Breadcrumbs
2 tablespoons Unsalted Butter
1/2 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
1/4 teaspoon Salt
Instructions
- Prepare the Panko Topping: Melt 2 tablespoons of butter in a skillet and add 1/2 cup of panko breadcrumbs. Stir until golden brow
- Combine Wet Ingredients: In a bowl, mix 8 ounces of cream cheese and 1/2 cup of mayonnaise until smooth
- Add Flavorful Elements: Stir in the diced jalapeños, shredded cheese, and green onions
- Season the Mixture: Add garlic powder, black pepper, and salt. Mix well
- Incorporate the Chicken: Fold in 2 cups of shredded chicken until well combined
- Chill and Serve: Refrigerate for at least 30 minutes
- Final Touch: Before serving, sprinkle the toasted panko over the salad
- Enjoy! Serve with crackers, bread, or as a sandwich filling
Notes
For less spice, deseed the jalapeños or substitute with green bell pepper.
Store leftovers in an airtight container for 3-4 days.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 105 mg