Go Back

Jalapeno Popper Keto Chicken Salad

A creamy, low-carb chicken salad with jalapeno and cheddar that’s quick to prepare and perfect for lunch or meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Keto
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs Chicken Breast (cooked & chopped) Use leftover or cooked chicken.
  • 4 oz Cream Cheese (softened) Soften for easier mixing.
  • 1 cup Mayonnaise For creaminess.
  • 1 tsp Garlic Powder
  • 0.5 tsp Chili Powder
  • Pinch Salt and Pepper Adjust to taste.
  • 4 slices Cooked Bacon (chopped) Cook until crisp.
  • 1 large Jalapeno (seeded & chopped) Adjust for spice tolerance.
  • 1 cup Shredded Cheddar Cheese Add at the end for texture.

Method
 

Preparation
  1. Cook the chicken using your favorite method, typically poaching for 15-20 minutes. Chop and set aside.
  2. Prepare the bacon and chop the jalapeno.
  3. In a bowl, mix the chicken, cream cheese, mayo, garlic powder, chili powder, salt, and pepper until well combined.
  4. Fold in the chopped bacon, jalapenos, and shredded cheddar.
  5. Chill for at least 30 minutes to allow flavors to meld.
Serving
  1. Serve this salad chilled on a bed of romaine or in low-carb tortillas for lunch.
  2. It pairs well with sliced cucumber, celery sticks, or pork rinds.
  3. For parties, serve in lettuce cups garnished with extra bacon and cheddar.

Notes

For added flavor, use room-temperature chicken to avoid clumping of cream cheese. This salad can last in the fridge for 3-4 days.