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This Jalapeno Popper Chicken Salad made with shredded chicken and Greek yogurt instead of mayo is creamy, spicy, and packed with so much flavour you’ll want to put it on everything. It’s ready in 20 minutes (using cooked chicken), perfect for meal prep and is packed with 42 grams of protein per serving.
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I’ve been making chicken salads for meal prep lately and this one has been such a hit in my house that it barely lasts the day. It’s great stuffed into a sandwich, scooped into lettuce cups, piled onto crackers like my flaxseed crackers, or even served as a dip with some air fryer tortilla chips.
Instead of mayo, I use a combination of Greek yogurt and softened cream cheese which gives it that same richness without feeling heavy. I also use both fresh and pickled jalapeños which is my secret to really bumping up the flavour and making this salad truly taste like a jalapeno popper.
Recipe Highlights
- No Mayo: While mayonnaise can be great for creaminess it’s also quite high in calories which can add up quickly in chicken salads. Greek Yogurt makes a great alternative for a lightened up version that’s still creamy.
- Meal-prep friendly: This chicken salad comes together 20 minutes (if using cooked chicken) and keeps well in the fridge for up to 4 days, making it one of the best recipes to batch for the week.
- Bold flavour: Using both pickled and fresh jalapeños means every bite has heat, tang, and bold flavour. Jalapeños are also great topped on my Cottage Cheese Queso Dip for a spicy kick!
- High in protein: Made with shredded chicken breast and Greek yogurt, this salad packs 42 grams of protein per serving.
Ingredient Notes & Substitutions
Greek yogurt: This is the base of the dressing and replaces mayo. I recommend 2% or full-fat for the creamiest texture. For a less tangy version, you can swap the Greek yogurt for plain cottage cheese (blended smooth works best and is also really tasty in my Cottage Cheese Mac And Cheese Recipe!)
Cream cheese: This is one of the key ingredients to really make this salad taste like a jalapeño popper. Use room temperature cream cheese so it mixes into the dressing smoothly.
Pickled jalapeños: Don’t skip these! They add brine and vinegary tang that fresh jalapeños alone can’t replicate. I also love adding a splash of the jalapeño brine straight into the dressing for extra flavour. If you find pickled jalapeños too spicy you can substitute for capers. Pickled Jalapeños also make a great topping my on Sweet Potato Taco Skillet.
Shredded chicken breast: You can use rotisserie chicken, poached chicken, grilled chicken or baked chicken. Any kind works!
*This is a recipe overview. The full recipe with measurements and instructions can be found below in the recipe card.
How To Make Jalapeno Popper Chicken Salad
Step 1: Add the Greek yogurt, softened cream cheese, lime juice, Dijon mustard, garlic powder, onion powder, smoked paprika, salt and pepper to a jar or bowl.
Step 2: Mix to combine until smooth.
Step 3: Add the shredded chicken, celery, green onion, pickled jalapeños, fresh jalapeño and cilantro to a salad bowl.
Step 4: Add the dressing and mix to combine.
Step 5: Taste and adjust any seasoning if needed. Serve right away to store in the fridge.
How To Store
Store your jalapeno popper chicken salad in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing this one, as the Greek yogurt and cream cheese base can separate and become grainy once thawed.
Jess’s Tips
- Use the mixer trick to shred chicken: Add your warm cooked chicken to a stand mixer fitted with the paddle attachment (or use a hand mixer) and run it on medium speed for about 20 to 30 seconds. It shreds perfectly every time with zero effort.
- Soften your cream cheese: Let the cream cheese soften before mixing it in the dressing. If you forget to take it out ahead of time, microwave it in 10-second intervals until it’s soft and pliable. Cold cream cheese won’t mix smoothly and you’ll end up with lumps.
- Adjust the heat to your preference: Use more or fewer jalapeños depending on your spice tolerance. For a mild version, reduce the fresh jalapeño and pickled jalapeños. For more heat add more!
- Add a splash of jalapeño brine: This is a small trick that makes a big difference. A teaspoon or two of the brine from the pickled jalapeño jar adds great flavour to the dressing.
- Serving suggestions: Eat it alone, in a sandwich, wrap or pita, served on top of a quinoa bowl like my Quinoa Power Bowls or as a dip with chips or crackers.
Frequently Asked Questions
Absolutely! Rotisserie chicken is one of the easiest shortcuts here. Just remove the skin, shred the meat, and you’re good to go.
It has a medium kick, but you can control of the heat level by adding more or less jalapeños.
Poaching is the most popular method for chicken salad because it keeps the chicken really moist and neutral in flavour. That said, baked chicken breast, grilled chicken, or rotisserie chicken all work well here. I used grilled chicken which was delicious!
Try These Salad Recipes Next
Tried this Jalapeno Popper Chicken Salad? Leave a review below and tag me @choosingchia on Instagram, TikTok, or Facebook I love seeing your recreations!
Shredded Jalapeño Popper Chicken Salad
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Lunch
- Method: Mix
- Cuisine: American
- Diet: Gluten-Free
Description
This Shredded Jalapeño Popper Chicken Salad has all the creamy, tangy, spicy flavour you love in a jalapeño popper! It’s packed with 42 grams of protein per serving and is perfect for meal prep.
Ingredients
Dressing
- 1/2 cup plain Greek yogurt
- 2 ounces cream cheese, softened
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
Salad
- 4 cups cooked shredded chicken breast (about 1 pound uncooked) (see notes for tips)
- 1/2 cup finely chopped celery
- 1/3 cup finely chopped green onion
- 1/3 cup chopped pickled jalapeños
- 1 tablespoon jalapeño brine (optional)
- 1 fresh jalapeño, seeded and finely chopped
- 1/4 cup chopped cilantro
Instructions
- Add the Greek yogurt, cream cheese, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper to a jar or bowl and mix until smooth. Set aside.
- Add the shredded chicken, celery, green onion, pickled jalapeños, jalapeño brine (if using), fresh jalapeño, and cilantro to a large bowl. Pour the dressing over top and mix until everything is well combined. Taste and adjust salt as needed.
- Eat right away or transfer to a sealed airtight container and store in the fridge.
Notes
Use cooked rotisserie chicken, poached chicken, baked chicken or grilled chicken. They all work.
To shred chicken easily add warm cooked chicken to a stand mixer fitted with the paddle attachment, or use a hand mixer, and mix on medium for 20 to 30 seconds until shredded.
Soften the cream cheese so it mixes smoothly in the dressing.
Adjust the jalapeños depending on your spice preference.
Add a splash of jalapeño brine for extra flavour, it’s delicious!
Serve on its own, in a sandwich, wrap, pita, bowl or with chips.
Store in the fridge up to 4 days.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Sugar: 3g
- Fat: 14g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g
