Description
Creamy, spicy, and perfectly savory, this low-carb chicken salad captures all the zesty flavors of your favorite jalapeño poppers. It’s an easy, protein-packed meal that keeps you satisfied and is absolutely bursting with flavor.
Ingredients
Scale
- 2–3 cups cooked chicken, shredded or diced
- 4 oz full-fat cream cheese, softened
- 1/2 cup avocado oil mayonnaise
- 2–3 fresh jalapeños, finely diced (seeds removed for less heat)
- 4–6 slices bacon, cooked crispy & crumbled
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup red onion, finely diced (optional)
- 2 tbsp green onions or chives, chopped (plus more for garnish)
- 1/2 tsp garlic powder
- Freshly ground black pepper to taste
- Salt to taste
Instructions
- Prep Chicken & Bacon: If not already done, cook chicken and bacon. Shred or dice cooled chicken. Cook bacon until crispy, then crumble.
- Dice Aromatics: Finely dice fresh jalapeños (remove seeds/membranes for less heat). Finely dice red onion (if using). Chop green onions/chives.
- Make Creamy Base: In a large bowl, combine softened cream cheese, mayonnaise, garlic powder, salt, and pepper. Mix until smooth and well combined.
- Assemble Salad: Add the prepared chicken, diced jalapeños, crumbled bacon, shredded cheddar cheese, and diced red onion (if using) to the creamy base.
- Mix & Chill: Gently fold all ingredients together until everything is evenly coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Stir again before serving. Garnish with additional chopped green onions or chives, if desired. Serve cold with your favorite keto-friendly dippers or wraps.
- Prep Time: 15 mins
- Cook Time: 15 mins (for bacon and chicken prep if not pre-cooked)