Description
A refreshing and satisfying fusion of jalapeno poppers and chicken salad, perfect for summer dining.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3–4 fresh jalapenos, seeded and finely diced
- 8 strips bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 3 green onions, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat and let cool completely before dicing into bite-sized pieces.
- While the chicken cools, cook bacon strips until crispy. Drain on paper towels and crumble into small pieces. Save a few larger pieces for garnish if desired.
- Wear gloves when handling jalapenos to avoid skin irritation. Remove seeds and membranes for a milder heat, or leave some seeds for extra spice. Dice the jalapenos finely to distribute the flavor evenly throughout the salad.
- In a large mixing bowl, combine softened cream cheese, mayonnaise, and sour cream. Mix until completely smooth to avoid lumps. Add lime juice, garlic powder, salt, and pepper.
- Add the diced chicken, crumbled bacon, diced jalapenos, shredded cheddar cheese, and chopped green onions to the creamy mixture. Fold gently to combine all ingredients without breaking up the chicken too much.
- Taste the salad and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Notes
For extra creaminess, use diced avocado just before serving. This recipe improves in flavor when made ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 2g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg