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High Protein Jalapeno Popper Chicken Salad with Bacon

A mound of creamy jalapeno popper chicken salad topped with crispy bacon bits and green onions.

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Make this creamy, spicy Jalapeno Popper Chicken Salad. It is high in protein, low in carbs, and perfect for quick lunches or meal prep.

Ingredients

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  • 3 cups cooked, shredded chicken breast
  • 4 ounces cream cheese, softened
  • 1/2 cup plain Greek yogurt (full fat recommended for texture)
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup pickled or fresh jalapeño slices, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons red onion, finely minced
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Place the cooked, shredded chicken into a medium mixing bowl.
  2. In a separate small bowl, combine the softened cream cheese and Greek yogurt. Whisk until the mixture is smooth and creamy.
  3. Add the cream cheese mixture, cheddar cheese, crumbled bacon, chopped jalapeños, cilantro, red onion, lime juice, garlic powder, salt, and pepper to the bowl with the chicken.
  4. Use a spatula or spoon to mix all ingredients together until the chicken is evenly coated and the salad is well combined.
  5. Taste the salad and adjust salt or lime juice as needed.
  6. Cover the bowl and chill the chicken salad in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.
  7. Serve cold on lettuce wraps, low-carb crackers, or alongside vegetable sticks for a satisfying, high-protein lunch.

Notes

  • For a lower-fat option, substitute half of the cream cheese with an equal amount of plain Greek yogurt.
  • If you prefer a milder heat, remove the seeds and membranes from the jalapeños before chopping.
  • This salad keeps well for meal prep; store it in an airtight container in the refrigerator for up to four days.

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