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
Units
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