Jalapeno Chicken Salad | Quick & Easy Recipe
Creamy Jalapeno Chicken Salad combines tender rotisserie chicken with fresh and pickled jalapenos, crispy bacon, sharp cheddar, and a tangy lime dressing. Perfect for sandwiches, wraps, or lettuce cups, and come together in just 15 minutes!
Equipment
- Large Mixing Bowl: For combining all ingredients and making the dressing.
- Whisk: For mixing the dressing ingredients together.
- Fork: or shredding the chicken.
- Sharp Knife: For chopping vegetables, jalapenos, and bacon.
- Cutting Board: Essential for all your prep work.
- Measuring Cups and Spoons: For accurate measurements of dressing ingredients.
- Serving Spoon or Rubber Spatula: For mixing the salad and serving.
- Airtight Storage Container: For storing leftovers in the refrigerator.
- Optional equipment that makes the job easier:
- Citrus Juicer: Makes extracting lime juice quicker and easier.
- Box Grater: If you are shredding your cheese.
Ingredients
For Salad
- 2 cups shredded chicken
- 2 tablespoon jalapeno pepper finely diced
- 2 tablespoon pickled jalapeno pepper finely diced
- ⅓ cup bell pepper diced
- ½ cup sharp cheddar cheese shredded
- ½ cup celery diced
- 3 tablespoon green onion chopped
- 2 tablespoon fresh cilantro chopped
- 2 strips thick-cut bacon chopped (roughly ¼ cup)
For Dressing
- ½ cup mayonnaise
- 1 tablespoon fresh lime juice
- 2 tablespoon pickled jalapeno brine
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Step 1: Prepare the Ingredients: Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain and cool, then chop into small pieces. While the bacon cooks, shred the rotisserie chicken into bite-sized pieces, discarding the skin and bones. Finely dice the fresh and pickled jalapenos, removing seeds and membranes from the fresh jalapeno if you prefer less heat. Chop the celery, bell peppers, and green onions into small, uniform pieces. Shred the sharp cheddar cheese. Roughly chop the fresh cilantro.
- Step 2: Make the Dressing: In a large mixing bowl, combine the mayonnaise, lime juice, pickled jalapeno brine, Dijon mustard, onion powder, garlic powder, sugar, salt, and black pepper. Whisk everything together until smooth and well combined. Taste and adjust seasonings as needed. The dressing should be tangy, slightly sweet, and well-seasoned.
- Step 3: Combine Everything: Add the shredded chicken to the bowl along with the fresh jalapenos, pickled jalapenos, bacon, sharp cheddar cheese, celery, bell peppers, green onions, and fresh cilantro. Gently fold everything together until all ingredients are evenly distributed and coated with dressing. Be careful not to overmix, or you'll break up the chicken too much.
- Step 4: Chill and Serve: Serve immediately or for the best flavor, cover the bowl and refrigerate the chicken salad for at least 30 minutes before serving. This allows the flavors to marry and the vegetables to soften slightly. Give it a quick stir before serving. Serve on bread for sandwiches, in wraps, on crackers, over salad greens, or dip with fresh veggies.
Notes
Storage Instructions
Refrigeration
- Store leftover Jalapeno Chicken Salad in an airtight container in the refrigerator for up to 3 days.
- The salad actually improves over the first day or two as the flavors continue to develop. Keep in mind that the vegetables will soften slightly over time, and the bacon may lose some of its crispness.
Freezing
- This chicken salad is not suitable for freezing, as the mayonnaise-based dressing will separate and become watery when thawed, and the vegetables will lose their texture completely.
Lunchboxes
- For packed lunches, keep the chicken salad cold with an ice pack, especially if you won't have access to refrigeration. The USDA recommends keeping chicken salad below 40°F and discarding it if it's been at room temperature for more than 2 hours.
Tips for Chicken Salad Success
- Same Size Veggies: Chop all vegetables into a uniform small dice for the best texture
- Adjust the Heat: Control the spice level by adjusting the amount of fresh and pickled jalapenos. For milder chicken salad, use mild pickled jalapenos and remove all ribs and seeds from the fresh jalapenos. For an extra spicy chicken salad, leave the seeds in the fresh jalapenos or use hot pickled jalapenos. If you want to add an extra little spice kick, add a few dashes of hot sauce to the dressing.
- Don't Skip the Brine: The pickled jalapeno brine is a secret weapon in this recipe. It adds tangy, complex flavor without making the dressing too thin. Start with the recommended amount and add more to taste.
- Let It Rest: This salad truly tastes better after it's had time to chill. The flavors develop and marry together, and the vegetables soften slightly but still maintain their crunch.
- Bacon Cooking Method: For the crispiest bacon with the least mess, bake it on a sheet pan in the oven at 400°F for 15-18 minutes instead of pan-frying. It cooks evenly, and you can make a large batch at once. Part of the work of breakfast is done for the next day. Add the bacon to the chicken salad just before serving if you want to maintain its full crunch.
- Shred Don't Chop: When preparing the chicken, shred it with your hands or two forks rather than chopping it with a knife. This creates irregular pieces that hold onto the dressing better and create a more interesting texture.
Nutrition
Calories: 290kcalCarbohydrates: 4gProtein: 23gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 74mgSodium: 1031mgPotassium: 144mgFiber: 1gSugar: 2g
Nutrition Facts
Jalapeno Chicken Salad | Quick & Easy Recipe
Amount per Serving
Calories
290
% Daily Value*
Fat
20
g
31
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
8
g
Monounsaturated Fat
5
g
Cholesterol
74
mg
25
%
Sodium
1031
mg
45
%
Potassium
144
mg
4
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
23
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.
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