Can I use rotisserie chicken?

Absolutely. Rotisserie chicken makes Jalapeño Popper Chicken Salad even easier and speeds up the whole recipe.

The heat is moderate, but you control it. Remove the seeds for a milder version or leave some in for a stronger kick.

Yes, and it is one of the best things about this recipe. Jalapeño Popper Chicken Salad tastes great after a little rest in the fridge because the flavors blend together.

Is this good for low-carb eating?

Yes. Serve it in lettuce wraps, lettuce cups, or over greens for a lower-carb meal.

Does it work as a snack?

Very much so. A scoop of Jalapeño Popper Chicken Salad with crackers or sliced vegetables makes a solid high-protein snack.

Creamy Jalapeño Popper Chicken Salad with Bacon for Easy Lunch Meal Prep

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A creamy, spicy chicken salad that captures the flavor of jalapeño poppers in a healthier, Whole30-friendly style.

Author: Irma
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Lunch

Ingredients

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2 boneless, skinless chicken breasts
5 strips of bacon
3 jalapeños
1/2 cup mayonnaise
1/4 cup green onion
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1 tbsp olive oil

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Instructions

Place the chicken breasts into a medium saucepan and pour in enough cold water to fully cover them. Make sure the water sits at least 1 inch above the chicken.
Set the pan on the stove uncovered and bring the water to a full boil over medium-high heat.
Once boiling, lower the heat until the water stays at a gentle simmer. Cover the pot with a lid and let the chicken cook for about 14 minutes.
While the chicken cooks, prepare the bacon in a skillet over medium-low heat. Let it cook slowly until the strips turn crisp and golden, flipping as needed so they cook evenly.
At the same time, prep the jalapeños by slicing them open, removing the seeds and membranes, and cutting them into small thin strips. For extra heat, leave a few seeds in place.
Heat the olive oil in a frying pan over medium heat. Add the jalapeños and cook them until they soften, about 10 minutes. Stir in the salt and continue cooking for one more minute so the flavor deepens.
Transfer the cooked bacon to a paper towel-lined plate to drain off excess grease. Once it has cooled slightly, chop it into small bite-sized pieces.
In a small bowl, mix together the mayonnaise, green onion, onion powder, and garlic powder until smooth and well combined.
When the chicken is fully cooked, remove it from the water and place it on a plate or cutting board. Shred it with two forks until it breaks into small, tender pieces.
Add the shredded chicken to a large mixing bowl along with the mayo mixture, sautéed jalapeños, and chopped bacon.
Stir everything together until the chicken is evenly coated and the ingredients are fully combined.
Serve right away, or transfer the salad to an airtight container and refrigerate it for up to 4 days.

Nutrition

Calories: 537kcal
Sugar: 1g
Sodium: 1037mg
Fat: 40g
Carbohydrates: 2g
Fiber: 1g
Protein: 40g
Cholesterol: 139mg

Find it online: https://irmacooks.com/creamy-jalapeno-popper-chicken-salad/