Description
A flavorful, low-carb twist on classic jalapeno poppers combined with a satisfying chicken salad.
Ingredients
Scale
- 2 cups Cooked Chicken Breast, shredded
- 4 oz Cream Cheese, softened
- 1/2 cup Diced Jalapenos, fresh or pickled
- 1/2 cup Bacon Bits, cooked and crumbled
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Mayo
- 2 tablespoons Lime Juice
- 1 tsp Garlic Powder
- Salt and Pepper to taste
Instructions
- Cook the chicken: If you haven’t got cooked chicken ready, poach, grill, or bake it until cooked through, about 15-20 minutes. Shred the chicken once cool.
- Prepare the cream cheese: In a bowl, combine softened cream cheese with mayonnaise and whip until creamy.
- Mix in the jalapenos: Fold in the diced jalapenos, ensuring even distribution.
- Add the spices and chicken: Sprinkle in garlic powder, salt, and pepper, then stir in shredded chicken.
- Toss in bacon and cheese: Fold crumbled bacon and shredded cheddar into the mix.
- Taste and adjust seasoning: Sample the salad and adjust jalapenos or lime juice as needed.
- Chill: Cover the salad and let it chill in the refrigerator for at least 30 minutes.
Notes
Serve in lettuce leaves, bell peppers, or over mixed greens. Adjust ingredients based on personal preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
Keywords: jalapeno popper, keto, chicken salad, low-carb, spicy