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–+ servings
adam saha

Jalapeno Popper Keto Chicken Salad

A creamy and spicy keto chicken salad that combines the flavors of jalapeño poppers with a healthy twist. Perfect for a quick and satisfying low-carb lunch.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 4 oz Cream cheese softened to room temperature
  • 1/2 cup Mayonnaise avocado oil based
  • 1 tsp Dijon mustard
  • 1 tsp Garlic powder
For the Salad
  • 2 lbs Cooked chicken breast shredded or cubed
  • 6 slices Bacon cooked until crispy and crumbled
  • 3-4 Fresh jalapeños finely diced (seeds removed for milder heat)
  • 1 cup Shredded cheddar cheese freshly grated
  • 1/4 cup Green onions sliced thin
  • 1 tsp Salt to taste
  • 1 tsp Pepper to taste
  • 1 tbsp Lemon juice

Equipment

  • Slow Cooker
  • Mixing bowl
  • - Spatula

Method
 

Prepare the Dressing
    Prepare the Salad
    1. Gently toss in the cooked chicken breast. You want to coat every piece of meat in that creamy dressing until it is glistening.
    2. Fold in the shredded cheddar cheese and about three quarters of the crumbled bacon. Savings some bacon for the top ensures you have a beautiful presentation.
    3. Add a squeeze of lemon juice, then salt and pepper. Give it one last gentle stir until it looks perfectly chunky and unified.
    4. Let it chill in the refrigerator for at least thirty minutes to allow the jalapeño poppers chicken vibe to fully manifest.

    Nutrition

    Calories: 350kcalCarbohydrates: 5gProtein: 25gFat: 28g

    Notes

    For a dairy-free keto chicken salad, you can use a plant-based cream cheese and nutritional yeast instead of cheddar, though the flavor will shift slightly toward a nutty profile. If you find the mixture too thick, a tablespoon of sour cream or Greek yogurt can lighten it up without sacrificing the creamy chicken salad texture you love.
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