If you love the flavor of jalapeno poppers, you’re going to love this Light Jalapeno Chicken Salad. This easy recipe freatures chicken breast, bacon, jalapenos and cheddar cheese combined with a creamy, lightened up dressing using nonfat Greek yogurt and light mayo. It has all the delicious flavors of jalepeno poppers in a lighter, protein packed chicken salad that’s perfect for lunch, meal prep or a quick weeknight dinner. Serve it with crackers or veggies for dipping or on a sandwich for a light Summer meal.

Why you’ll love this chicken salad
This Light Jalapeno Popper Chicken Salad is an easy way to enjoy all the flavors of one of your favorite appetizers in a simple lunch or dinner. The combination of creamy Greek yogurt, light mayo, cheddar cheese, jalapenos and cripsy bacon makes every bite flavorful and satisftying. Using rotisserie chicken also makes this an easy chicken salad recipe to prepare when you’re short on time.
What you need to make this Light Jalapeno Popper Chicken Salad
- center cut bacon
- I always use Oscar Mayer brand
- chicken breast
- I use rotisserie chicken breast to save on prep time.
- red onion
- jarred jalapeno rings and brine
- I used these tamed jalapenos for a mild taste.
- light mayonnaise
- I like Hellmann’s light mayo.
- non fat Greek yogurt
- garlic powder
- onion powder
- kosher salt
- reduced fat shredded cheddar cheese
- scallions

How to make this chicken salad recipe
Preheat your oven to 425F. Line a baking sheet with parchment paper. Place the bacon slices on the baking sheet in a single layer. Bake for 10 minutes, or until the bacon is crispy and cooked through. Remove the bacon from the oven and set it aside to cool.
While the bacon is cooking, make the creamy dressing. In a large mixing bowl, combine the light mayo, plain nonfat Greek yogurt, garlic powder, onion powder, kosher salt, and the jalapeno brining liquid. Stir until everything is well combined.
Next, chop the red onion, scallions, and jarred jalapeno rings. Shred or chop the rotisserie chicken. Add the chicken, redonion, scallions, and jalpenos to the bowl with the dressing. Add the reducd fat cheddar cheese and stir gently to combine.
Once the bacon has cooled, chop it into small pieces or crumble it with your hands. Add the bacon to the chicken salad and mix everything thoroughly.
Taste the chicken salad and adjust the seasoning or jalapenos to your liking.
Chill before serving.


Light Jalepeno Popper Chicken Salad
Equipment
- baking sheet lined with parchment paper
- mixing bowl
Ingredients
- 6 slices bacon, center cut
- 2 large chicken breasts, cooked, shredded or chopped
- ½ c red onion, diced
- ¼ c jalapeno rings, jarred, chopped
- ¼ c light mayonnaise
- ⅔ c non fat greek yogurt
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp kosher salt
- 1 tbsp liquid from jalapenos
- ½ c reduced fat cheddar cheese, shredded
- 2 scallions, chopped
Instructions
- Preheat the oven to 425℉. Line a baking sheet with parchment paper and place the slices of bacon on the paper.
- Cook the bacon for about 10 minutes or until crispy and cooked through. Remove from the oven and set aside to cool.
- In the meantime, in a large mixing bowl, combine the mayonnaise, yogurt, garlic powder, onion poser, salt and the brining liquid from the jalapeno jar. Stir to combine.
- Chop the onion, scallions, and the jarred jalapenos.
- Shred or chop the chicken breast.
- Add the chicken breast, onion, scallions, and jalapenos to the dressing, followed by the cheddar cheese.
- Chop the bacon into small pieces (or crumble using your hands) into the bowl. Mix thoroughly. Taste for seasoning.
Weight Watchers
Notes
Nutrition
Check out these other chicken salad recipes:
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