Jalapeno Popper Keto Chicken Salad (Printable version)
Creamy low-carb chicken salad with smoky bacon, jalapenos, 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
# Directions:
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.
03 - Pour the dressing over the chicken mixture and mix thoroughly until everything is well coated.
04 - Taste and adjust seasoning if needed.
05 - Serve chilled, garnished with extra bacon, jalapeno slices, or cilantro if desired.
# Expert Tips:
01 -
- Its like eating a jalapeno popper without the guilt or the carb-heavy breading
- The creamy smoky flavor combo keeps people coming back for seconds
02 -
- The flavors get even better after a few hours in the refrigerator so make it ahead
- Room temperature cream cheese mixes into the dressing so much easier than cold
03 -
- Use a potato masher to break up any large chunks of cream cheese while mixing
- Let the salad rest for at least 15 minutes before serving so the flavors meld together