This low carb Jalapeno Popper Chicken Salad recipe from my book Dairy Free Keto Cooking is the perfect quick and easy lunch recipe. Tender, juicy chicken, smoky bacon, spicy jalapeños, garlic, and red onion, tossed with creamy mayo, Dijon, and fresh herbs and spices. It is incredibly flavorful and comes together in less than 30 minutes, making it perfect for keto meal prep. Enjoy it in a low carb sandwich, as a lettuce wrap, or even as a dip.
This recipe is from my book Dairy Free Keto Cooking. It features over 160 low carb, keto, gluten free, and dairy free recipes. It has 5 different allergen friendly meal plans, and over 100 pages of resources. If you suffer from dairy intolerances or food allergies, this is the book for you. If you are someone who just loves easy to make, delicious food, then this also the book is for you. Grab a copy of Dairy Free Keto Cooking HERE
Step by Step Instructions
How to make Jalapeno Popper Chicken Salad
STEP 1: Add the chicken, bacon, onions, chives, jalapeños, mayonnaise, mustard, vinegar, hot sauce, garlic powder, salt, and pepper to a large bowl.
STEP 2: Mix until the ingredients are well incorporated. Taste and add more hot sauce and/or salt, if desired.
Recipe Tips and Variations
Frequently Asked Questions
There are a couple of ways to roast the jalapeños. If you have a gas range, you can roast them directly over the flame, turning them frequently so they do not burn. They are done when they are charred and slightly blistered. Alternatively, you can lay them on a baking sheet and put them under the oven broiler for 3 to 4 minutes.
If you are not a fan of mayo, or cannot have eggs, Greek yogurt makes a great substitution in this recipe. If you substitute with yogurt, I recommend omitting the vinegar.
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