Jalapeno Popper Keto Chicken Salad (Printable)
Creamy, spicy chicken salad with jalapenos, bacon, and cheddar. A satisfying low-carb twist on classic poppers.
# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
02 - 4 slices bacon, cooked and crumbled
→ Vegetables
03 - 2 medium jalapeno peppers, seeded and finely chopped
04 - 1/2 cup celery, finely chopped
05 - 1/4 cup green onions, sliced
→ Dairy
06 - 4 oz cream cheese, softened
07 - 1/2 cup mayonnaise
08 - 1/2 cup shredded cheddar cheese
→ Seasonings
09 - 1/2 tsp garlic powder
10 - 1/2 tsp smoked paprika
11 - Salt and pepper to taste
# How-To Steps:
01 - Combine the softened cream cheese and mayonnaise in a large mixing bowl. Mix thoroughly until completely smooth and creamy, ensuring no lumps remain.
02 - Add the garlic powder, smoked paprika, salt, and pepper to the creamy base. Stir well to distribute the spices evenly throughout the mixture.
03 - Add the cooked chicken, crumbled bacon, chopped jalapenos, celery, green onions, and shredded cheddar cheese to the seasoned base.
04 - Gently fold all ingredients together using a spatula or mixing spoon until everything is evenly coated with the creamy dressing. Be careful not to overmix and shred the chicken further.
05 - Taste the salad and adjust salt, pepper, or spices as desired. Serve immediately at room temperature or refrigerate for at least 30 minutes to allow flavors to meld together.
# Expert Advice:
01 -
- The combination of cool cream cheese and bright jalapeno heat is absolutely addictive
- It keeps beautifully in the fridge for days, making lunch prep practically effortless
02 -
- Jalapeno heat varies wildly, so always taste a tiny bit before adding the whole pepper
- The salad tastes significantly better after resting in the refrigerator for at least one hour
03 -
- Pat your cooked chicken dry with paper towels before adding it to prevent the salad from becoming watery
- If you're sensitive to spice, remove all the white membrane from the jalapenos before chopping