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Jalapeño Popper Low Carb Chicken Salad - Creamy, Spicy, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken: 4 cups, shredded or chopped (rotisserie or poached)
  • Cream cheese: 6 oz, softened
  • Mayonnaise: 1/3 cup (use avocado oil mayo if you prefer)
  • Sour cream: 1/4 cup (or Greek yogurt for a lighter option)
  • Cheddar cheese: 1 cup, shredded (sharp cheddar recommended)
  • Jalapeños: 2–3 fresh, seeded and finely diced (or 1/3 cup pickled jalapeños, chopped)
  • Bacon: 6 slices, cooked crisp and crumbled
  • Green onions: 3, thinly sliced
  • Garlic powder: 1/2 teaspoon
  • Onion powder: 1/2 teaspoon
  • Smoked paprika: 1/2 teaspoon (optional but great)
  • Lime juice: 1 tablespoon (or apple cider vinegar)
  • Salt and black pepper: to taste
  • Optional add-ins: fresh cilantro, chopped; celery, finely diced for extra crunch

Method
 

  1. Prep the chicken: Use chilled, cooked chicken. Shred with two forks or chop into bite-size pieces. Aim for small, even pieces so the dressing coats well.
  2. Soften the base: In a large bowl, add softened cream cheese, mayonnaise, and sour cream. Beat with a spatula or hand mixer until smooth and fluffy.
  3. Season the dressing: Mix in garlic powder, onion powder, smoked paprika, lime juice, salt, and pepper. Taste and adjust acidity or salt now.
  4. Add the heat and crunch: Fold in diced jalapeños, shredded cheddar, crumbled bacon, and green onions. Reserve a little of each for garnish if you like.
  5. Combine: Add the chicken and stir until everything is evenly coated. If it feels too thick, loosen with a tablespoon of sour cream or a splash of pickle juice.
  6. Chill: Cover and refrigerate for at least 30 minutes. This helps flavors meld and the texture set.
  7. Serve: Spoon onto lettuce leaves, in low-carb wraps, or alongside sliced cucumbers and bell peppers. Garnish with extra bacon, cheddar, and jalapeño slices.