Jalapeño Popper Chicken Salad (Keto)

Indulge in the perfect fusion of creamy, spicy, and hearty with this Jalapeño Popper Chicken Salad. It's a low-carb delight that brings a kick to your keto diet without sacrificing flavor.

Course Lunch

Cuisine American

Keyword Jalapeño Popper Chicken Salad, Keto Chicken Salad, Low Carb Chicken Salad, Spicy Chicken Salad

Prep Time 15

Cook Time 0

Total Time 15

Servings servings

Calories 390kcal

Equipment

Large mixing bowl
Measuring cups and spoons
Chopping board and knife
Plastic wrap (for refrigeration)

Ingredients

2 cups cooked chicken breast, shredded (about 1 lb or 450g)
½ cup cream cheese, softened (4 oz or 112g)
½ cup mayonnaise (4 oz or 112g)
½ cup cheddar cheese, shredded (2 oz or 56g)
¼ cup pickled jalapeños, chopped (1.75 oz or 50g)
¼ cup green onions, sliced (0.75 oz or 20g)
1 tablespoon fresh cilantro, chopped (0.25 oz or 7g)
1 teaspoon garlic powder (3g)
1 teaspoon onion powder (3g)
Salt and pepper to taste

Instructions

Begin by prepping your ingredients: shred the cooked chicken breast, chop the pickled jalapeños, slice the green onions, and chop the fresh cilantro.
In a large mixing bowl, combine the softened cream cheese and mayonnaise. Stir until well-blended and smooth.
Add the shredded cheddar cheese to the cream cheese and mayonnaise mixture, and mix until the ingredients are evenly incorporated.
Fold in the shredded chicken, ensuring that it is thoroughly coated with the creamy mixture.
Mix in the chopped pickled jalapeños, sliced green onions, and chopped cilantro. Blend everything together for a uniform distribution of flavors.
Season the salad with garlic powder, onion powder, salt, and pepper. Adjust these seasonings to taste, and stir well to combine.
For the best flavor, cover the bowl with plastic wrap and refrigerate for at least an hour, allowing the flavors to meld together.
Serve chilled as a standalone dish, on top of a bed of greens, or as a filling for low-carb wraps or lettuce cups.

Notes

For a milder version, reduce the amount of pickled jalapeños and substitute with diced bell peppers.

The chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.

Ensure the chicken is thoroughly cooled before adding it to the salad to prevent the cream cheese from melting.

For an extra pop of flavor, consider garnishing with additional chopped cilantro or diced jalapeños before serving.

Nutrition