Jalapeño Popper Chicken Salad
This jalapeño popper chicken salad is tasty, high in protein, and easy to prep — perfect for a healthy lunch you’ll crave all week.
Servings: 4 servings
Equipment
Ingredients
- 3 cups rotisserie chicken meat (skin and bones removed) diced small
- 3 slices cooked bacon diced small
- ¾ cup plain Greek yogurt
- ¼ cup mayonnaise use light if desired
- 3 fresh jalapenos seeds removed and diced small
- 4-5 green onions diced small
- 2 Tbsp pickled jalalepenos diced small
- 1 Tbsp brine from pickled jalapenos adjust to taste
- ½ tsp garlic powder
- ½ tsp salt
Instructions
- Add all ingredients to a large mixing bowl.
- Mix until combined and fully smooth. Taste, and adjust salt or pickle brine as desired.
- For best results, cover and refrigerate for at least 2-hours before serving. Enjoy!
Notes
- Bacon: Swap for turkey or chicken bacon for less fat and calories.
- Greek yogurt: I use non-fat or low fat Greek yogurt, but use any fat percentage you prefer. Higher fat Greek yogurt has more calories and less protein, and a less tangy flavor.
- Mayonnaise: Feel free to omit the mayonnaise and use a full cup of Greek yogurt.
- Storage: Jalapeno popper chicken salad will stay good for up to four days in the fridge. Store in a covered food container.
- Nutrition facts: Nutrition facts are calculated with chicken breast.
Nutrition
Calories: 279kcal | Carbohydrates: 3g | Protein: 30g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 86mg | Sodium: 627mg | Potassium: 540mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg