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Jalapeno Popper Keto Chicken Salad served in a bowl

Jalapeno Popper Keto Chicken Salad

This dish combines the creamy richness of cream cheese with a spicy kick from jalapeños, creating a flavorful chicken salad perfect for gatherings.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
  • 1/2 cup cream cheese, softened Make sure it’s at room temperature for easy mixing.
  • 1/4 cup mayonnaise
  • 1/2 cup jalapeños, diced (fresh or pickled) Adjust the amount based on heat preference.
  • 1/2 cup shredded cheddar cheese
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste Adjust according to preference.
  • Lettuce leaves for serving (optional) For a fresh crunch.

Method
 

Preparation
  1. Begin by shredding your cooked chicken into bite-sized pieces. Ensure it’s thoroughly cooked and cooled for easier handling.
  2. In a large mixing bowl, combine the softened cream cheese and mayonnaise. Blend until you have a smooth mixture.
  3. Gradually fold in the shredded chicken, ensuring it’s coated evenly with the creamy base.
  4. Mix in the jalapeños, shredded cheddar cheese, and garlic powder. Stir until well combined.
  5. Generously season your salad with salt and pepper to taste.
  6. If time permits, let the salad chill in the fridge for at least 30 minutes before serving.
  7. Serve on lettuce leaves for a refreshing crunch!

Notes

Feel free to substitute shredded chicken with canned tuna or chickpeas. Store in an airtight container in the fridge for 3-4 days.