Jalapeño Popper Salad
Everything you love in a jalapeño popper packed into a bold creamy crispy chicken salad that everyone goes back for.
Servings: 4 Servings
Calories: 583kcal
Ingredients
Jalapeño Ranch Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1/2 tsp dried dill weed
- 1/4 tsp salt
- pinch ground black pepper
- 1 to 2 tsp lemon juice, vinegar, or juice from canned jalapeños
- 1/2 cup milk or buttermilk more or less to taste
- 1/4 cup canned jalapeños chopped
Salad
- 6 cups lettuce any kind chopped
- 2 cups microgreens or substitute 2 more cups lettuce
- 1 lb cooked chicken strips or nuggets baked or fried
- 2 medium tomatoes sliced
- 1 cup Colby Jack cheese shredded
- 2 tbsp cooked bacon chopped
- 1/2 cup jalapeños fresh or canned sliced
Instructions
- Make sure the chicken is fully cooked and ready to eat warm if desired
- In a bowl combine mayonnaise sour cream garlic powder onion powder parsley dill salt pepper and lemon juice or jalapeño juice
- Thin the dressing with milk or buttermilk until desired consistency
- Stir in the chopped jalapeños
- Refrigerate the dressing until ready to use to let the flavors develop
- Arrange the lettuce and microgreens on a large serving platter
- Top with chicken tomatoes cheese bacon and jalapeños arranging evenly
- Serve immediately or cover and refrigerate for up to 4 hours
- Serve with the jalapeño ranch dressing
Notes
- This salad is best assembled close to serving time, so everything stays fresh and crisp
- Adjust jalapeños to taste, depending on how spicy you like it
Nutrition
Serving: 1 Serving | Calories: 583kcal | Carbohydrates: 12g | Protein: 38g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 1175mg | Potassium: 947mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2131IU | Vitamin C: 18mg | Calcium: 343mg | Iron: 2mg