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Jalapeño Popper Chicken Salad

This Jalapeño Popper Chicken Salad is so versatile and seriously addictive! Serve it in crisp lettuce cups, pile it onto sandwiches or buttery croissants, or enjoy it as a crowd-pleasing dip with toasted crostini or crackers. However you serve it, it's guaranteed to be a hit!
Course: Appetizer, Entrée, Salad
Cuisine: American

Ingredients

DRESSING:

  • 4 oz. cream cheese softened
  • 1/4 c. mayonnaise
  • 1/4 c. sour cream
  • 2-3 T. pickled jalapeno juice
  • 1 T. ranch seasoning dressing and dip mix
  • 1/2 tsp. salt
  • 1/2 tsp. cracked black pepper

SALAD:

  • 3 c. shredded rotisserie chicken
  • 1/3 c. pickled jalapenos diced
  • 1 fresh jalapeno seeded and diced
  • 6 strips crispy bacon chopped
  • 1/3 c. thinly sliced green onions
  • 1/3 c. diced red onion
  • 2/3 c. shredded cheddar cheese

Instructions

  • DRESSING: In a large mixing bowl, using an electric hand mixer, beat the softened cream cheese, mayonnaise, and sour cream until smooth. Add the pickled jalapeno juice, 2 tablespoons ranch seasoning mix, salt, and pepper. Taste and adjust, adding more ranch seasoning if needed.
  • SALAD: Add the shredded chicken, pickled and fresh jalapenos, bacon, green onions, red onion, and cheddar cheese to the dressing bowl. Gently toss until everything is well coated and combined.
  • TO SERVE: Serve the salad in lettuce cups, piled into sandwiches or buttery croissants, or enjoy it as a dip with toasted crostini or crackers.
  • Store leftovers in the refrigerator in an airtight container for up to 4 days.