Description
A low-carb and flavor-packed chicken salad combining crispy bacon, creamy cheese, and spicy jalapeños.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 4 strips of crispy bacon, crumbled
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 2–3 fresh jalapeños, diced
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the bacon in a skillet over medium heat until crispy, 5-7 minutes; let cool on a paper towel.
- If not using rotisserie chicken, season and cook chicken breast over medium heat, about 6-8 minutes per side, then shred.
- In a bowl, blend softened cream cheese until smooth; mix in lime juice and garlic powder.
- Stir in shredded cheddar cheese and crumbled bacon into the cream cheese mixture.
- Fold in the cooked chicken and diced jalapeños gently until combined.
- Taste and adjust seasonings as necessary; let sit in the fridge for a few minutes before serving.
Notes
This salad can be made ahead of time and keeps well in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: jalapeño popper, chicken salad, low-carb, high protein, keto