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Jalapeño Popper Keto Chicken Salad

A creamy and spicy chicken salad that's perfect for quick, low-carb dinners. Packed with flavor and easy to prepare, it's a family favorite for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Keto
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs Chicken Breast (cooked & chopped) Cook until fully cooked and tender.
  • 4 oz Cream Cheese (softened)
  • 1 cup Mayonnaise
  • 1 tsp Garlic Powder
  • 1/2 tsp Chili Powder
  • 1 pinch Salt/Pepper To taste
  • 4 slices Cooked Bacon (chopped)
  • 1 large Jalapeno (seeded & chopped) Adjust quantity for spice preference.
  • 1 cup Shredded Cheddar Cheese Can use other cheeses for variety.

Method
 

Preparation
  1. Cook the chicken using your favorite method until fully cooked, typically for 15-20 minutes.
  2. Chop the cooked chicken into bite-sized pieces and set aside.
  3. Prepare the bacon and chop the jalapeño.
  4. In a bowl, mix the chicken, cream cheese, mayonnaise, garlic powder, chili powder, salt, and pepper until well combined.
  5. Fold in the chopped bacon, jalapeños, and shredded cheddar.
  6. Chill the salad in the fridge before serving for the flavors to meld together.

Notes

This salad can be served in various ways: on its own, with crunchy veggies, in lettuce wraps, or garnished with extra jalapeños or cheese. Leftovers can be stored in an airtight container in the fridge for 3 to 5 days.