Description
A zesty, creamy twist on classic chicken salad that combines the flavors of jalapeño poppers into a keto-friendly dish.
Ingredients
Scale
- 2.5 lbs Chicken Breast (cooked & chopped)
- 4 oz Cream Cheese (softened)
- 1 cup Mayonnaise
- 1 tsp Garlic Powder
- 1/2 tsp Chili Powder
- Salt/Pepper (Pinch)
- 4 slices Smoked Turkey Bacon (chopped)
- 1 large Jalapeno (seeded & chopped)
- 1 cup Shredded Cheddar Cheese
Instructions
- Cook the chicken using your favorite method, typically poaching for 15–20 minutes. Chop and set aside.
- Prepare the turkey bacon and chop the jalapeño. Cook the turkey bacon until crisp, then drain and chop.
- Add the softened cream cheese and mayonnaise into a large bowl. Stir in the garlic powder, chili powder, salt, and pepper until smooth.
- Mix the chopped chicken into the dressing until well coated.
- Fold in the chopped smoked turkey bacon, chopped jalapeños, and shredded cheddar cheese. Taste and adjust seasoning as needed.
- Chill in the fridge for at least 30 minutes before serving to let flavors meld. Serve chilled.
Notes
Serve in lettuce cups or stuffed in avocados for a fresh touch. This salad lasts in the fridge for 4–5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 730
- Sugar: 2g
- Sodium: 550mg
- Fat: 49g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 66g
- Cholesterol: 100mg