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–+ servings
Jalapeno Popper Keto Chicken Salad

Jalapeno Popper Keto Chicken Salad

This Jalapeno Popper Keto Chicken Salad is a tasty, low-carb delight packed with flavor, perfect for meal prep or gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 2 cups Cooked Chicken Breast
  • 8 oz Cream Cheese Can substitute with full-fat Greek yogurt
  • 1/2 cup Mayonnaise Avocado can be used as a substitute
For the Flavor
  • 1 tsp Garlic Powder Fresh minced garlic can be used
  • 1 tsp Chili Powder Adjust according to spice preference
  • 1 tsp Salt
  • 1 tsp Black Pepper Freshly ground enhances flavor
For the Crunch
  • 6 slices Bacon Turkey bacon can be used for a lighter option
  • 1/2 cup Chopped Jalapeno Substitute with banana peppers for a milder version
For the Finish
  • 1 cup Shredded Cheddar Cheese Pepper jack can add more zest

Equipment

  • Skillet
  • Mixing Bowl
  • Refrigerator

Method
 

Cooking Steps
  1. Cook the chicken breast until fully cooked and tender, about 15-20 minutes. Chop into bite-sized pieces and set aside.
  2. While the chicken is cooking, cook the bacon in a skillet over medium heat until crispy. Remove and chop into small pieces.
  3. In a large mixing bowl, combine chopped chicken, cream cheese, mayonnaise, garlic powder, chili powder, salt, and pepper. Stir until smooth and creamy.
  4. Gently fold in the crispy bacon, chopped jalapeno, and shredded cheddar cheese until evenly distributed.
  5. Chill the salad in the refrigerator for at least 30 minutes before serving for the best flavor.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 5gProtein: 28gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Garnish with fresh cilantro or green onions for extra freshness. Use an airtight container for leftovers, which will last up to 3-4 days in the fridge.

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