Creamy. Spicy. Bacon-y. This chicken salad takes everything you love about jalapeño poppers and packs it into a bold, crave-worthy dish you’ll want to eat straight from the bowl.

Ingredients

Salad

• 3 cups rotisserie chicken, shredded
• 1/3 cup pickled Jalapeños, diced
• 1 fresh Jalapeño, diced (seeds removed)
• 6 strips crispy bacon, chopped
• 1/3 cup green onion, diced (mostly green, some white)
• 1/3 cup red onion, diced
• 2/3 cup cheddar cheese, shredded

Dressing

• 1/2 block (4 ounces) cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2–3 Tablespoons juice from the pickled jalapeño jar
• 1 Tablespoon powdered ranch seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper

Preparation

1. Make the Dressing: In a large mixing bowl, blend the cream cheese, sour cream, and mayonnaise until smooth. Add ranch seasoning, salt, pepper, and 2 Tablespoons of the pickled jalapeño juice. Taste and add more juice if you want extra tang.
2. Combine the Salad: To the bowl, add shredded chicken, pickled and fresh jalapeños, bacon, red onion, green onion, and shredded cheddar. Toss everything together until evenly coated.
3. Chill or Serve: Enjoy immediately, or cover and chill for an hour to let the flavors meld. Store in an airtight container in the refrigerator for up to 4 days.

Cook’s Notes

• To soften cream cheese quickly:
  Place on a plate and microwave in 10-second bursts until soft—about 30 to 40 seconds total.

Serving Suggestions

Spoon it into lettuce cups, pile it high on toasted bread, stuff it into a wrap, or eat it right off the spoon—no judgment here.