Jalapeno Popper Keto Chicken Salad (Printable Version)
Creamy keto chicken salad with smoky bacon, jalapenos, and cream cheese. Ready in 30 minutes for 4 servings.
# What You 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 (optional)
→ 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 It:
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 Advice:
01 -
- The creamy dressing clings to every bite of chicken while the fresh jalapenos wake up your palate
- It keeps beautifully in the fridge for quick lunches all week long
02 -
- Cold ingredients mix better, so pop your mixing bowl in the fridge for 10 minutes if your kitchen is warm
- The flavors deepen after a few hours, so making it the night before actually improves the taste
03 -
- Wear gloves while chopping jalapenos and wash your cutting board thoroughly afterward
- A splash of pickle juice from your jalapeno jar adds an extra layer of tangy flavor