Keto Jalapeno Popper Chicken Salad

September 10, 2020Laura

I was going to share a fall recipe this week, but decided I still had time for one more summer recipe. I eat cold salads all year round and this jalapeno popper chicken salad will be added to my regular rotation. It turned out so good and was super simple to make! I like to meal prep my lunches each week and this is the perfect recipe for that. If you’re looking for other easy meal prep lunch ideas check out my recipes for Keto Egg Salad, Tuna Salad and Keto Antipasto Salad. They are all favorites in my house!

For this recipe you will need shredded chicken, cheese, bacon, jalapenos, mayo, cream cheese, hot sauce, chives and a couple of basic seasonings. I used a rotisserie chicken for convenience, but you can cook and shred your own chicken as well. Once you have your ingredients prepped, just give everything a mix and allow it to chill for at least one hour before serving.

How can you serve this chicken salad? My favorite way is on top of cauliflower thins that I find at Trader Joe’s. You can toast the cauliflower thins or serve them straight out of the fridge. They are perfect for cold salads like this! I also love stuffing the salad in mini sweet bell peppers, inside a low carb tortilla or on top of lettuce wraps. You can use pork rinds or cheese crisps as dippers as well. 

Here is the cauliflower thins packaging. Each time I go to Trader Joe’s, they are located in a different place. Sometimes I find them with the fresh vegetables. When I was there earlier this week, they were by the deli meat and cheese. You can always ask an employee if you need help finding them. The serving size is 2 thins for only one carb. If you don’t have a Trader Joe’s nearby, you can also check out the Outer Aisle Gourmet brand. I will link them in my Amazon favorites below.

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Print Recipe

Keto Jalapeno Popper Chicken Salad

  • Prep time: 15 minutes
  • Total time: 15 minutes
  • Serves: 5
  • Calories 349.2


  • 2 cups shredded chicken, (cooked)
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup shredded pepper jack cheese
  • 5 strips bacon, cooked & crumbled
  • 2 jalapeno peppers, deseeded & diced
  • 1/2 cup mayo
  • 2 oz cream cheese, softened
  • 1.5 tsp hot sauce
  • 1 Tbsp dried chives
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/8 tsp salt, or to taste


  • 1)

    In a large bowl, combine shredded chicken, cheddar cheese, pepper jack cheese, crumbled bacon and diced jalapenos.

  • 2)

    In a separate bowl, stir together mayo, softened cream cheese, hot sauce, dried chives and seasonings. Pour over shredded chicken mixture and stir until combined.

  • 3)

    Cover and refrigerate for at least one hour before serving.


I didn’t measure the servings by volume and just divided it into 5 equal portions.

Nutrition (Per Serving)

Net Carbs1g
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