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Jalapeno Popper Keto Chicken Salad

A creamy, tangy chicken salad with jalapeño kick, perfect for low-carb meals and busy nights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American, Keto
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken or leftover baked chicken.
  • 1/2 cup cream cheese, softened Let sit at room temperature for easy mixing.
  • 1/2 cup mayonnaise Adjust for desired creaminess.
  • 1/2 cup jalapeños, diced Taste first to gauge heat.
  • 1/2 cup cooked bacon, crumbled Use crisp, fully cooked bacon.
  • 1 cup shredded cheddar cheese Can swap half for pepper jack for extra heat.
  • 1 tablespoon lime juice Increase for a brighter flavor.
  • Salt and pepper to taste Adjust to your preference.
  • Romaine lettuce or mixed greens for serving Use as a bed for the salad.

Method
 

Preparation
  1. Shred the cooked chicken into bite-sized pieces.
  2. Soften the cream cheese at room temperature.
  3. Dice the jalapeños small and taste to judge heat level.
  4. In a large bowl, mix the cream cheese and mayonnaise until smooth.
  5. Fold in the shredded chicken, diced jalapeños, crumbled bacon, and shredded cheddar.
  6. Add lime juice and season with salt and pepper.
  7. Serve immediately or chill briefly for flavors to settle.

Notes

Store in an airtight container for up to 3-4 days. Press plastic wrap on the surface to minimize air contact. Keep greens separate when making ahead for parties.