Description

A spicy, creamy, and high-protein chicken salad made with smoked chicken, cream cheese, cheddar, and jalapenos. This quick 15-minute recipe is keto-friendly, gluten-free, and perfect for meal prep.

Ingredients

Scale

2 cups smoked chicken breast, shredded
8 oz cream cheese, softened
1 cup sharp cheddar cheese, shredded
2–3 fresh jalapenos, finely diced
1/2 cup green onions, sliced
1 packet (1 oz) ranch seasoning or 2 tbsp dry ranch mix
2 tbsp mayonnaise
1 tsp apple cider vinegar
Salt and black pepper, to taste

Instructions

Shred the smoked chicken into small, bite-sized pieces using two forks or pulse briefly in a food processor.
Ensure the cream cheese is softened to room temperature; microwave for 10-15 seconds if necessary.
In a large mixing bowl, whisk together the softened cream cheese, mayonnaise, and ranch seasoning until smooth and lump-free.
Add the shredded chicken to the cream cheese mixture and fold gently until evenly coated.
Fold in the shredded cheddar cheese carefully to maintain texture.
Add the diced jalapenos and sliced green onions. Stir in the apple cider vinegar.
Taste and adjust seasoning with salt and black pepper as needed.
Cover and refrigerate for at least 30 minutes to allow flavors to meld and the salad to firm up.
Serve on lettuce cups, crackers, toast, or over a green salad.

Notes

Ensure cream cheese is fully softened to avoid lumps. Handle jalapenos with care; wear gloves if you have sensitive skin and wash hands thoroughly. The salad keeps well in the fridge for up to 4 days. Do not freeze as the cream cheese may separate. For a dairy-free version, use vegan cream cheese and cheddar alternatives.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2
Sodium: 600
Fat: 20
Saturated Fat: 10
Carbohydrates: 4
Fiber: 1
Protein: 25

Keywords: chicken salad, jalapeno popper, creamy chicken salad, keto recipe, low carb, gluten-free, meal prep, quick dinner, spicy chicken salad