Description
This incredibly flavorful and satisfying Jalapeno Popper Keto Chicken Salad is bursting with creamy, spicy, and crunchy goodness. It’s the perfect low-carb meal for busy weeks or a delicious crowd-pleaser.
Ingredients
- 2 cups cooked, shredded chicken (from 2–3 chicken breasts or 1 rotisserie chicken)
- 1/2 cup full-fat mayonnaise
- 4 oz cream cheese, softened
- 1–2 fresh jalapenos, seeded and finely diced (or 1/4 cup pickled jalapenos, diced)
- 4 slices bacon, cooked crispy and crumbled
- 1 stalk celery, finely diced
- 1/2 cup shredded cheddar cheese (or Monterey Jack)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh chives or cilantro, chopped (optional, for garnish)
Instructions
- 1. Prepare Chicken: If not already cooked, cook chicken breasts or thighs until done, then shred. Place shredded chicken in a large mixing bowl.
- 2. Cook Bacon: Cook bacon until crispy. Drain on paper towels, then crumble.
- 3. Make Dressing: In a separate bowl, whisk together mayonnaise, softened cream cheese, garlic powder, onion powder, smoked paprika (if using), salt, and pepper until smooth.
- 4. Combine: Add the creamy dressing to the shredded chicken. Add crumbled bacon and diced celery. Gently fold until all ingredients are well combined.
- 5. Add Signature Flavors: Stir in the shredded cheese and diced jalapenos. Taste and adjust seasonings as needed.
- 6. Chill & Serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Garnish with fresh chives or extra bacon if desired, and serve cold.
- Prep Time: 15 mins
- Cook Time: 10 mins (if cooking chicken/bacon)