Description
This Low Carb Jalapeño Popper Chicken Salad Bowls recipe combines the creamy, spicy goodness of jalapeño poppers with the satisfying crunch of fresh ingredients. It’s a quick and healthy meal option that doesn’t compromise on flavor.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded (about 2 large breasts)
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup diced jalapeños (fresh or pickled, depending on your heat preference)
- 1/4 cup green onions, chopped (about 2–3 green onions)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 cups mixed greens (e.g., spinach, romaine, arugula, or a blend)
- 1 medium avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup sliced black olives (optional)
- Fresh cilantro or parsley for garnish (optional)
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, mayonnaise, diced jalapeños, chopped green onions, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well incorporated and creamy, about 2-3 minutes. Ensure that the cream cheese is softened to avoid lumps.
- Prepare the salad base by washing and drying the mixed greens thoroughly. In a large serving bowl, layer the mixed greens as the foundation for your salad, creating a colorful base.
- Dice your avocado and sprinkle it on top of the mixed greens. The avocado adds a creamy texture that complements the chicken salad. Be careful not to mash the avocado when placing it on the greens.
- Add the halved cherry tomatoes and diced cucumber over the avocado. These vegetables contribute freshness and crunch, enhancing the overall texture of the dish.
- If using, sprinkle the sliced black olives on top for added flavor. They can also contribute a briny taste that balances the richness of the chicken salad.
- Using a large spoon or spatula, scoop the jalapeño popper chicken salad over the prepared salad base. Ensure an even distribution for every bite to contain the flavors.
- If desired, prepare the optional dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl. Drizzle the dressing over the salad, or serve it on the side for a lighter option.
- Garnish with fresh cilantro or parsley just before serving for a burst of color and freshness. This adds a nice aromatic touch that enhances the dish.
- Serve immediately, or refrigerate for up to 30 minutes to allow the flavors to meld together before serving. This dish can be a showstopper at a gathering!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: For maximum creaminess, let the cream cheese sit out for at least 30 minutes before mixing. If you're looking for a healthier alternative, you can substitute mayonnaise with Greek yogurt.