Description
A flavorful keto chicken salad combining crispy bacon, creamy cheeses, and spicy jalapeños for a delightful meal.
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 (pinch)
- 4 slices Cooked Bacon (chopped)
- 1 large Jalapeno (seeded & chopped)
- 1 cup Shredded Cheddar Cheese
Instructions
- Cook the Chicken: Poach chicken breasts in lightly salted water for about 15-20 minutes until fully cooked, then chop into bite-sized pieces.
- Prepare the Bacon: Cook bacon until crispy, drain on paper towels, and chop it into small pieces.
- Chop the Jalapeño: Remove seeds and finely chop the jalapeño.
- Mix the Base: In a large mixing bowl, combine chicken, cream cheese, mayonnaise, garlic powder, chili powder, salt, and pepper until smooth.
- Fold in Remaining Ingredients: Gently add chopped bacon, jalapeños, and cheddar cheese without overmixing.
- Chill and Serve: Refrigerate for at least an hour before serving to meld flavors.
Notes
This salad is great for meal prep and tastes even better the next day. Customize with additional ingredients as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg