Jalapeno Popper Keto Chicken Salad Recipe

Introduction

This Jalapeno Popper Keto Chicken Salad is a creamy, flavorful dish perfect for low-carb lunches or snacks. Packed with tender chicken, spicy jalapenos, and cheesy bacon, it’s a delicious twist on classic chicken salad with a keto-friendly kick.

A close-up of a bowl filled with a creamy, chunky dip made of shredded white chicken mixed with a smooth white sauce, visible green jalapeño pieces, and small orange shredded cheese scattered throughout. The dip is topped with crispy dark red bacon bits, thin orange shredded cheese strands, and three slices of fresh green jalapeño placed in the center. The bowl is white with a speckled texture, resting on a white marbled background, with some blurry gray cloth and crackers in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2.5 lbs Chicken Breast, cooked and chopped
  • 4 oz Cream Cheese, softened
  • 1 cup Mayonnaise
  • 1 tsp Garlic Powder
  • 1/2 tsp Chili Powder
  • Pinch of Salt and Pepper
  • 4 slices Cooked Bacon, chopped
  • 1 large Jalapeno, seeded and chopped
  • 1 cup Shredded Cheddar Cheese

Instructions

  1. Step 1: Cook the chicken using your preferred method; poaching for 15–20 minutes works well. Once cooked, chop the chicken into bite-sized pieces and set aside.
  2. Step 2: Prepare the bacon by cooking until crispy and chop it into small pieces. Seed and finely chop the jalapeno.
  3. Step 3: In a large bowl, combine the chopped chicken, softened cream cheese, mayonnaise, garlic powder, chili powder, salt, and pepper. Mix thoroughly until well blended.
  4. Step 4: Gently fold in the chopped bacon, jalapenos, and shredded cheddar cheese until evenly distributed.
  5. Step 5: Chill the salad in the refrigerator before serving for the best flavor. Enjoy cold as a salad, dip, or sandwich filling.

Tips & Variations

  • Adjust the amount of jalapeno to control the heat level, or leave the seeds in for extra spice.
  • Swap the bacon for turkey bacon to reduce fat content if desired.
  • For a creamier texture, add a little sour cream or Greek yogurt.
  • Serve wrapped in lettuce leaves for a fresh, low-carb option.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir before serving and enjoy chilled. Avoid freezing, as the texture of the mayonnaise and cream cheese may change.

How to Serve

A close-up view of a thick dip served in a white bowl with a speckled brown rim, placed on a white marbled surface. The dip has a creamy white base filled with small green pieces, likely herbs or peppers, and mixed with orange shredded cheese. There are crunchy, dark reddish-brown bacon bits scattered throughout the dip, with a small pile of thinly sliced green jalapeno slices sitting on top at the center. The dip has a slightly lumpy texture with visible shredding and layering of ingredients mixed together. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of poaching my own?

Yes, rotisserie chicken works perfectly and saves time. Just chop and use it as directed.

Is this recipe suitable for meal prep?

Absolutely! It keeps well for several days and makes for a convenient, ready-to-eat meal or snack.

Print

Jalapeno Popper Keto Chicken Salad Recipe

A creamy, flavorful keto-friendly chicken salad inspired by jalapeno poppers, combining tender chicken breast with cream cheese, bacon, jalapenos, and cheddar for a spicy twist perfect as a low-carb meal or snack.

  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 68 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Carb

Ingredients

Scale

Chicken

  • 2.5 lbs Chicken Breast, cooked & chopped

Dressing & Flavorings

  • 4 oz Cream Cheese, softened
  • 1 cup Mayonnaise
  • 1 tsp Garlic Powder
  • 1/2 tsp Chili Powder
  • Salt and Pepper, pinch each

Add-ins

  • 4 slices Cooked Bacon, chopped
  • 1 large Jalapeno, seeded & chopped
  • 1 cup Shredded Cheddar Cheese

Instructions

  1. Cook the chicken: Use your preferred method, with poaching recommended. Simmer chicken breasts in water or broth for 15-20 minutes until fully cooked and tender. Remove and let cool.
  2. Prepare bacon and jalapeno: Cook bacon until crisp, then chop into small pieces. Seed and finely chop the jalapeno to reduce heat while maintaining flavor.
  3. Mix base ingredients: In a large bowl, combine the chopped chicken, softened cream cheese, mayonnaise, garlic powder, chili powder, and a pinch of salt and pepper. Mix thoroughly to form a creamy, well-seasoned base.
  4. Add mix-ins: Fold in the chopped bacon, jalapeno, and shredded cheddar cheese gently to retain texture and evenly distribute ingredients.
  5. Chill and serve: Refrigerate the salad for at least 30 minutes to meld flavors and serve chilled as a satisfying low-carb meal or snack.

Notes

  • Adjust jalapeno quantity and seeds to control spice level.
  • For extra creaminess, let cream cheese reach room temperature before mixing.
  • Leftovers keep well refrigerated for up to 3 days.
  • This salad can be served on lettuce wraps or low-carb bread for variety.
  • Use nitrate-free bacon for a healthier option.

Keywords: keto chicken salad, jalapeno popper chicken salad, low carb chicken salad, creamy chicken salad, spicy chicken salad, keto recipes

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