Jalapeno Popper Keto Chicken Salad (Printable)

Creamy keto chicken salad with jalapenos, bacon, and cheddar. Ready in 30 minutes for a satisfying low-carb meal.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced
02 - 4 slices bacon, cooked and crumbled

→ Vegetables

03 - 2 medium jalapeno peppers, seeded and finely chopped
04 - 1/2 cup celery, finely chopped
05 - 1/4 cup green onions, sliced

→ Dairy

06 - 4 oz cream cheese, softened
07 - 1/2 cup mayonnaise
08 - 1/2 cup shredded cheddar cheese

→ Seasonings

09 - 1/2 tsp garlic powder
10 - 1/2 tsp smoked paprika
11 - Salt and pepper to taste

# Directions:

01 - In a large mixing bowl, combine the cream cheese and mayonnaise. Mix until smooth and creamy.
02 - Stir in the garlic powder, smoked paprika, salt, and pepper until well incorporated.
03 - Add the cooked chicken, crumbled bacon, jalapenos, celery, green onions, and shredded cheddar cheese to the bowl.
04 - Gently fold the ingredients together until everything is evenly coated with the creamy mixture.
05 - Taste and adjust seasoning as desired. Serve chilled or at room temperature.

# Helpful Tips:

01 -
  • It transforms ordinary leftover chicken into something people actually crave
  • The creamy heat hits different when you need something satisfying but still light
02 -
  • Let the salad chill for at least 30 minutes before serving, the flavors need that time to become friends
  • The jalapeno heat varies wildly, taste a tiny bit before adding the whole amount
03 -
  • Cook your bacon in the oven at 400°F for 15 minutes for perfectly crispy results every time
  • Use kitchen shears to chop the cooked chicken instead of a fork, it's faster and makes perfect pieces

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