Description
A delicious mash-up of jalapeño poppers and chicken salad that’s keto-friendly and perfect for meal prep or a quick lunch.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or cubed
- 1 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced jalapeños (fresh or pickled)
- 1/4 cup crispy bacon, crumbled (or turkey bacon)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: Fresh cilantro for garnish
- For serving: Lettuce wraps or keto-friendly bread
Instructions
- Start by preparing your chicken. If you haven’t done so already, cook and shred your chicken breast. You can use rotisserie chicken for an even quicker option. Aim for about 2 cups; this will form the base of your salad.
- In a big mixing bowl, combine the shredded chicken and softened cream cheese. Stir gently until your chicken is nicely coated.
- Next up, add the shredded cheddar cheese and diced jalapeños. Feel free to throw in more jalapeños if you’re a fan of spice!
- Toss in the crumbled bacon, mayonnaise, Dijon mustard, and garlic powder. Season it with salt and pepper to taste. Mix everything together until it’s thoroughly combined.
- Once mixed, refrigerate the salad for about 15 minutes before serving.
- When ready to serve, scoop your Jalapeño Popper Keto Chicken Salad onto a bed of lettuce or on your favorite keto bread. Garnish with fresh cilantro if desired.
Notes
For a lighter version, use Greek yogurt instead of mayonnaise. For vegetarian, try canned chickpeas. For vegan, combine firm tofu with vegan cream cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg