Jalapeño Popper Chicken Salad

chicken salad gets a spicy lil makeover

Happy Thursday, meal prep fam! It’s the best day of the week- meal plan day! This week, ALL subscribers get the new recipe for this Jalapeño Popper Chicken Salad.

It’s the classic high protein chicken salad meal prep meets one of my fave appetizers. It’s so delicious tastes like something that would wreck your diet, but of course you know my recipes are here to keep you looking and feeling good.

If you’re worried about spice- don’t be! It’s really not too spicy. And as always, there are substitutions listed to alter it the way you like.

For my paid subscribers- the meal plan for this week is sooo good with lots of my favorite recipes. All of them are super easy as you ease into summer. You’re going to love it.

BONUS

You might know that I have been working with the company Zwilling to promote their awesome Fresh & Save meal prep containers! I know some of you have already purchased some and love how they keep your meal prep extra fresh by vacuuming out the air. For 5 days, just for my newsletter subscribers, you can get a FREE large lunchbox ($24.99 value) with a $100 purchase of their Fresh & Save line. Just use code KELSEY when you check out on their website.

YOUR MEAL PLAN

Meal Plan- Here’s an idea of how to build out a week of meals. You can swap things out, move things around- tailor it to your liking!

Want the recipes and grocery list for the meal plan? Paid subscribers get it as a beautifully organized PDF at the bottom of this newsletter. Become a paid subscriber for just $6 per month to get this amazing resource every week and say goodbye to meal planning forever!

Not into these meals or the recipe for this week? You can always check out the archive of all previous recipes and meal plans here!

Get this prep done in less than an hour! Scroll to the bottom for the PDF of the meal plan, recipes, and grocery list.

THE RECIPE

Jalapeño Popper Chicken Salad

Servings: 4 servings

Macros per serving: 292 cal, 12g fat, 6g carb, 2g fiber, 39g protein (for just the chicken salad- does not include crackers or anything to serve with)

Time: 20 minutes

Tools: 

• Cutting board

• Knife

Ingredients:

• 6 slices of bacon

• 1 lb chicken breasts

• ½ tsp seasoned salt or garlic salt

• 1 cup Greek yogurt 

• 1/2 tbsp mustard

• 1 tbsp cream cheese

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1-2 jalapeños (I used 2 and did not find it spicy at all!)

• 3 sticks of celery

• 1 green bell pepper

• 1/4 cup chopped onion (green onion or red onion would be best!)

• ¼ cup shredded cheddar cheese

• Crackers, chips, bread, wraps, etc. for serving

Instructions:

1. Preheat the oven to 375 degrees. Line a baking sheet with a longer piece of foil than needed to cover the baking sheet. Create a divider down the middle by tenting and creasing the foil.

2. Pound out the chicken to even flatness. Add the chicken to the one side of the sheet pan. Sprinkle the chicken breasts with seasoned salt or garlic salt on both sides.

3. Add the bacon to the other side of the sheet pan. Put in the oven and set a timer for 15 minutes.

4. While it is baking, finely chop the veggies. 

5. Mix together the greek yogurt, mustard, cream cheese, garlic powder, onion powder and salt.

6. Take out the bacon and chicken when the chicken has an internal temp of 165. Put the bacon on a paper towel lined plate. Let cool, then chop the bacon and chicken.

7. Combine the bacon, chicken, veggies, cheese and greek yogurt mixture.

8. Serve with crackers, chips, bread, wrap, etc.

LAZY VERSION

• Use chopped rotisserie chicken so you can skip cooking the chicken!

SUBSTITUTIONS

• Sub for celery: can omit, or use another green bell pepper or 1 cucumber

• Don’t like spicy? You can use just 1 jalapeño (it won’t be very spicy, trust me!), or another green bell pepper instead of the jalapeño

STORAGE

• Store in an air tight container in the fridge. Store the crackers, wrap, or bread in a separate container to keep fresh.

REHEATING

• No reheating needed for this lunch!

REDUCE FOOD WASTE

• Leftover onion? Save it! Store it in a ziploc bag and use it in a recipe next week.

• Leftover celery? Use them for snacks! Dip them in ranch or hummus. Put almond butter and raisins on them for ants on a log and transport yourself back to kindergarten.

GROCERY LIST

PRODUCE

• 1-2 jalapeños (I used 2 and did not find it spicy at all!)

• 3 sticks of celery

• 1 green bell pepper

• 1/4 cup chopped onion (green onion or red onion would be best!)

MEAT/DAIRY

• 1 lb chicken breasts

• 6 slices of bacon

• 1 cup Greek yogurt 

• 1 tbsp cream cheese

• ¼ cup shredded cheddar cheese

PANTRY

• 1/2 tbsp mustard

• Crackers, chips, bread, wraps, etc. for serving

SPICES/STAPLES

• ½ tsp seasoned salt or garlic salt

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

If you want the PDF of the meal plan, all the recipes for the week and a complete grocery list, sign up as a paid subscriber!