Go Back

Jalapeno Popper Keto Chicken Salad

A delicious and satisfying keto-friendly chicken salad combining creamy elements with a spicy kick from jalapenos and savory bacon.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Lunch
Cuisine: American, Keto
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs Chicken Breast (cooked & chopped) Cook using your favorite method, typically poaching.
  • 4 oz Cream Cheese (softened) Ensure it is softened for better mixing.
  • 1 cup Mayonnaise
  • 1 tsp Garlic Powder
  • 1/2 tsp Chili Powder
  • 1 pinch Salt/Pepper Adjust to taste.
  • 4 slices Cooked Bacon (chopped)
  • 1 large Jalapeno (seeded & chopped) Adjust based on spice preference.
  • 1 cup Shredded Cheddar Cheese

Method
 

Preparation
  1. Cook the chicken using your favorite method, typically poaching for 15-20 minutes. Chop the chicken and set it aside.
  2. Prepare the bacon and chop the jalapeno.
Mixing
  1. In a bowl, mix the chicken, cream cheese, mayo, garlic powder, chili powder, salt, and pepper until well combined.
  2. Fold in the chopped bacon, jalapenos, and shredded cheddar.
Serving
  1. Serve chilled, either on its own or in lettuce wraps, on low-carb crackers, or with sliced vegetables.

Notes

To store, place in an airtight container in the refrigerator for 3-5 days. Avoid adding extra ingredients until ready to serve. Make sure cream cheese is softened for better mixing.