One of my favorite appetizers is Jalapeño poppers. I love them so much, sometimes I just buy a big premade batch from HEB, pop them in the oven and make that my meal. Are you judging me right now?
I used left over rotisserie chicken for this salad and came out perfect! I roasted the jalapenos to give it a deeper flavor. Just like jalapeño poppers, this salad is spicy, cheesy, crunchy and salty (thanks to the bacon). It is better served at room temperature but you can also bake it in the oven a have a delicious Jalapeño Popper Chicken Dip. I love versatile dishes! Also dishes that are low carb. Winner, winner!
Full Recipe below!
Jalapeño popper Chicken Salad/Low Carb
Category: Chicken, Extras, Main Dishes, Side Dishes, Uncategorized
Cuisine: Tex Mex
3 Jalapeños halved and seeded
4 trips of bacon (cooked crispy and chopped)
4 cups rotisserie chicken
1 green onion (thinly sliced)
1/3 cup mayonnaise
1/4 cup cream cheese (room temp)
1/4 cup shredded cheddar cheese
Preheat broiler on high and move one of the oven racks to the top third part of the oven. Line a baking sheet with aluminum foil.
Arrange the jalapeños (halved and seeded) cut side down and spray them with cooking spray. Cook until the skin starts to brown 5-10 minutes.
Chopped the jalapeños and add them to a bowl along with the chicken, chopped bacon, green onion, mayonnaise, cream cheese, and cheddar cheese.
Mix until everything is well combined. Season with salt and pepper to taste.
You can also bake this chicken salad on a 375 Degrees preheated oven for 20-25 minutes for a delicious warm, cheesy dip.