Home / Recipes / Gluten Free / Keto Jalapeno Popper Chicken Salad
Keto Jalapeno Popper Chicken Salad
This recipe for jalapeno popper chicken
How to Make It
Step 1
Pat a whole chicken breast dry with a paper towel. Butterfly the chicken breast if it’s thick. Season the chicken with the salt, pepper, cumin, onion powder, garlic powder, paprika, and oregano. Heat the olive oil in a pan over medium-high heat and place in the chicken breast seasoned side down. Cook on both sides for 5-6 minutes each or until the spices on the chicken are blackened. Set the cooked chicken aside to cool.
Step 2
Dice or chop the jalapeno and combine in a bowl with chopped cilantro, mayo, cheese, pepper, and lime juice. Microwave the cream cheese for 10-15 seconds, then stir it into the bowl of ingredients. Dice the cooled chicken into small pieces and stir them into the bowl as well.
Ingredients
- Chicken Breast Boneless Skinless Raw – 6 oz
- Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
- Cumin, Ground – ⅛ teaspoon
- Onion Powder – ⅛ teaspoon
- Garlic Powder – ⅛ teaspoon
- Paprika – ⅛ teaspoon
- Oregano, Dried – ⅛ teaspoon
- Olive Oil – 2 teaspoon
- Jalapeno Peppers – 1 large – approx 4″ – 6″ long
- Cilantro – 1-½ tablespoon, chopped
- Mayonnaise – 3 tablespoon
- Mexican Blend Cheese – ½ cup, grated
- Black Pepper – ⅛ teaspoon
- Lime Juice, Fresh – 1-½ teaspoon
- Cream Cheese – 2 ounce
