Description
A delightful mix of creamy goodness, savory chicken, and a spicy kick perfect for warm weather.
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 and Pepper (to taste)
- 4 slices Cooked Bacon (chopped)
- 1 large Jalapeno (seeded & chopped)
- 1 cup Shredded Cheddar Cheese
Instructions
- Cook the chicken breast using your preferred method (poaching for 15-20 minutes is recommended). Once cooked, chop and set aside.
- Prepare the bacon until crispy, then chop into small pieces.
- Chop and seed the jalapeno.
- In a large bowl, combine the cooked chicken, softened cream cheese, mayonnaise, garlic powder, chili powder, salt, and pepper. Stir until well mixed.
- Gently fold in the chopped bacon, jalapenos, and shredded cheddar until fully incorporated.
- Chill in the refrigerator for at least 30 minutes.
- Serve cold and enjoy!
Notes
For a lighter version, swap mayo for Greek yogurt. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 95mg
Keywords: keto chicken salad, jalapeno popper, low carb recipe, summer salad