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Jalapeño Popper Chicken Salad

jalapeno-popper-chicken-salad

This Jalapeño Popper Chicken Salad is a delicious keto-friendly, Whole30-compliant meal option! This recipe is keto, low-carb, Whole30-compliant, paleo, dairy-free, egg-free, gluten-free, grain-free, sugar-free, and only 1g net carbs per serving!

Ingredients

Instructions

  1. Preheat oven to 450 degrees and line baking tray with parchment paper or foil.
  2. Cook chicken breast until internal temperature reaches 165 degrees, about 15-18 minutes.
  3. Remove chicken from oven, transfer to bowl, and refrigerate to chill. If baking bacon in the oven, reduce oven temperature to 425 degrees.
  4. Cook bacon in oven (20-25 minutes at 425 degrees, depending on thickness of bacon) or on stovetop until crispy.
  5. Transfer cooked bacon to paper towel-lined plated to remove excess grease.
  6. Turn on oven broiler and broil jalapeños until slightly charred, about 3 minutes.
  7. Remove jalapeños from oven and allow to cool. Roughly chop jalapeños, de-seeding based on your spice preferences.
  8. Cube cooked chicken breast and crumble cooked bacon.
  9. Add all ingredients to large mixing bowl and mix until well-combined.
  10. Serve chilled and enjoy!

Notes

Store in airtight container in refrigerator.

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