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Jalapeno Popper Chicken Salad

This Jalapeno Popper Chicken Salad recipe is easy to make and loaded with homemade chopped chicken, mayo, bacon, onions, and jalapenos. Serve this salad over lettuce or on top of cucumbers. Only 2 NET carbs per serving! Whole30, Keto, GF, DF, and Paleo.

  • Total Time: 20 minutes
  • Yield: 5 cups 1x


  • 4 cups chopped chicken (rotisserie, grilled, or baked)
  • 4 slices of cooked bacon, chopped
  • 3/4 cup mayo 
  • 1/3 cup chopped red onions
  • 3 tbsp chopped green onions
  • 2 tablespoons hot sauce (I use Franks)
  • 23 diced jalapenos, seeds removed
  • salt/pepper to taste
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder


  1. Transfer the chopped chicken to a large mixing bowl and add the remaining ingredients. Mix with a large wooden spoon until combined and creamy. 
  2. Place a lid on the mixing bowl and place in the fridge for at least 3 hours or overnight before serving. Serve with sliced cucumbers, over lettuce, or mini bell peppers. 
  3. Enjoy!


  • This can be stored for 3 to 5 days in the refrigerator safely in an air-tight Tupperware with a lid.
  • For the chicken, you can boil, bake or grill chicken breast, use canned or even a rotisserie chicken from the store. 
  •  Click here to grab my homemade mayo recipe.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad/Lunch/Appetizer
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Keywords: Jalapeno Popper Chicken Salad