Jalapeno Popper Keto Chicken Salad (Print Version)

Creamy low-carb chicken salad smothered in jalapeno, bacon, and cream cheese for a spicy, satisfying keto meal.

# 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

→ 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 Prepare:

01 - In a large bowl, combine the shredded chicken, crumbled bacon, jalapenos, red onion, and cilantro. Toss gently to distribute evenly.
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 and fully incorporated.
03 - Pour the dressing over the chicken mixture. Fold everything together thoroughly until all ingredients are well coated with the creamy dressing.
04 - Taste the salad and adjust salt, pepper, or spice level as needed. Add additional jalapeno seeds or cayenne for extra heat if desired.
05 - Serve chilled. Garnish with extra bacon crumbles, fresh jalapeno slices, or cilantro. Enjoy in lettuce cups, stuffed into avocado halves, or with keto-friendly crackers.

# Expert Advice:

01 -
  • The cream cheese dressing makes it feel incredibly indulgent despite being keto-friendly
  • It comes together in under 30 minutes but tastes like you spent way more effort on it
02 -
  • Cold chicken blends much better with the dressing, so cook and chill it beforehand or use that grocery store rotisserie shortcut
  • The dressing thickens up in the fridge, so you might want to stir in a splash of cream or water before serving leftovers
03 -
  • Cook your bacon in the oven at 400°F for 15-20 minutes for perfectly even, flat pieces that are easier to crumble
  • Use a box grater to shred your own cheddar instead of buying pre-shredded—it melts into the dressing so much better

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