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–+ servings
popper chicken salad
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Jalapeño Popper Chicken Salad

This jalapeño popper chicken salad is creamy, cheesy, and packed with smoky bacon and just the right amount of heat. It has all the flavors of a classic jalapeño popper, turned into an easy make-ahead lunch or party-style dish.
Prep Time15 minutes
Cook Time5 minutes
Chill Time1 hour
Total Time1 hour 20 minutes
Course: Salad
Servings: 4

Ingredients

  • ½ cup mayonnaise
  • 4 oz cream cheese softened
  • ½ tsp garlic powder
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • ½ tsp black pepper
  • 1 –2 tsp ranch seasoning to taste
  • 1 cup shredded mild cheddar cheese
  • 1 –2 jalapeños deseeded and diced
  • 2 cups cooked chicken chopped
  • 6 slices cooked bacon crumbled
  • 2 tbsp chopped fresh cilantro
  • ½ cup panko breadcrumbs
  • 2 tbsp unsalted butter

Instructions

  • In a large mixing bowl, beat together the mayonnaise, softened cream cheese, lemon juice, garlic powder, ranch seasoning, salt, and pepper using a hand mixer (or stand mixer) until smooth and creamy. Taste and adjust the ranch seasoning if needed.
  • Fold in the chopped chicken, crumbled bacon, diced jalapeños, shredded cheddar cheese, and chopped cilantro until everything is evenly combined.
  • Cover and refrigerate for at least 1 hour to let the flavors come together. If you have time, chilling it overnight makes it even better.
  • Just before serving, make the panko topping. Melt the butter in a skillet over medium-low heat, then add the panko. Cook, stirring often, until golden brown and crispy, about 5 minutes. Remove from heat and let cool slightly.
  • Spoon the chicken salad into a serving bowl and sprinkle the toasted panko over the top. You can also stir a little of it directly into the salad for extra crunch. Garnish with more cilantro, jalapeños, or bacon if you like, and serve.