Jalapeno Popper Keto Chicken Salad (Print)
Creamy keto chicken salad with jalapenos, bacon, and cream cheese. Ready in 30 minutes.
# What You’ll Need:
→ Chicken & Bacon
01 - 2 cups cooked chicken breast, shredded or diced
02 - 6 slices bacon, cooked and crumbled
→ Vegetables
03 - 2 medium jalapeno peppers, seeded and finely chopped
04 - 1/4 cup red onion, finely diced
05 - 1/4 cup fresh cilantro, chopped
→ Dressing
06 - 4 oz cream cheese, softened
07 - 1/3 cup mayonnaise
08 - 1/4 cup sour cream
09 - 1/2 cup shredded cheddar cheese
10 - 1 tablespoon fresh lime juice
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon smoked paprika
13 - Salt and black pepper, to taste
# How To Make:
01 - In a large bowl, combine the shredded chicken, crumbled bacon, jalapenos, red onion, and cilantro if using.
02 - In a separate bowl, whisk together the cream cheese, mayonnaise, sour cream, cheddar cheese, lime juice, garlic powder, smoked paprika, salt, and black pepper until smooth and fully incorporated.
03 - Pour the dressing over the chicken mixture and toss thoroughly until all ingredients are evenly coated.
04 - Taste the salad and adjust salt, pepper, or spice level as needed.
05 - Serve chilled, garnished with extra bacon, jalapeno slices, or cilantro if desired.
# Expert Tips:
01 -
- Its meal prep magic and actually tastes better after the flavors hang out together for a day
- You get all the indulgence of jalapeno poppers without the fuss of stuffing peppers
02 -
- If your dressing feels too thick, add a tablespoon of water at a time until its foldable but not runny
- The salad needs at least an hour in the fridge or the raw onion flavor will be too sharp
03 -
- Dice your onion and jalapeno tiny so you get flavor in every bite without overwhelming textures
- Use room temperature ingredients to prevent the cream cheese from seizing up when you mix