Keto Chicken Salad Jalapeno Popper Style

by hungryelephant

Upgrade your keto chicken salad with SPICY jalapeno peppers and cream cheese. This creamy salad will go great on my keto bagels!

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I originally was going to make this an egg salad but decided that it would be more suitable for chicken.. and let me tell you – it is delicious!

It has a tame but spicy kick as well as a little bit of sweetness and a little bit of sour. All form one big yummy party in your mouth.

 

Now if you don’t know how to shred chicken – it’s super easy. All you have to do is boil the chicken in water until completely cooked and then use two forks to rip it apart! Thankfully I found already shredded chicken at the grocery store but the amount I used is about equal to 2 chicken breasts.

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As for the rest of the salad, it’s fairly versatile. You can add or take away anything you want. I preferred to serve alongside some avocado. It’s so refreshing!

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(Some) Ingredients

 

Keto Chicken Salad Jalapeno Popper Style

Keto Chicken Salad Jalapeno Popper Style

Yield: 5
Prep Time: 20 minutes
Total Time: 20 minutes

Upgrade your chicken salad with some SPICY jalapenos and cheese. This delicious dish will be perfect to put on a keto bagel or wrap! Very low carb.

Ingredients

  • 280g (2 breasts) shredded/torn chicken
  • 4 tbsp cream cheese
  • 1/2 cup (110g) mayonnaise
  • salt/pepper
  • 3 legs/ribs/sticks celery - chopped
  • 1 medium onion - chopped
  • 1/4 cup (5g) parsley - chopped
  • 1-2 stalks green onion - chopped
  • 1/2 cup (45g) jalapenos - chopped
  • 1-2 squeezes of lemon juice
  • 1 tsp sugar substitute1 cup (100g) cheese

Instructions

  1. This recipe is fairly straightforward - add the COOKED shredded/torn chicken along with the rest of the ingredients in a mixing bowl.
  2. Mix thoroughly.
  3. Serve!
  4. Keep sealed and in refrigerator for up to 3-4 days.

Notes

This makes approximately 5 servings.

Nutritional Information per serving:

  • CALS: 355
  • FAT: 28.3
  • CARBS: 4.9
  • FIBRE: 1.2
  • NET CARBS: 3.7
  • PROTEIN: 24.1

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