Name: Spicy Chicken Salad with Jalapeño Honey Mustard Dressing delights your taste buds!
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 pound boneless, skinless chicken breasts or thighs, cut into cubes; 2 teaspoons chipotle chili powder; 2 teaspoons smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; Chili flakes, to taste; Salt and black pepper, to taste; 6 cups shredded lettuce or mixed greens; 1–2 cups cherry tomatoes, halved; 1/2 cup sliced dill pickles; 1 cup crumbled feta cheese; 6 strips cooked bacon, chopped; 1 cup fresh chopped herbs (basil and cilantro work well); 1 avocado, diced; 1/3 cup olive oil; 2 tablespoons lemon juice; 2 tablespoons honey (use a keto-friendly alternative like erythritol or monk fruit sweetener); 2 tablespoons Dijon mustard; 2 tablespoons tahini; 2 tablespoons apple cider vinegar; 1/2 cup pickled jalapeños (adjust to taste); 1/4 to 1/2 cup water, as needed for thinning; Salt, to taste

Description

Spicy Chicken Salad with Jalapeño Honey Mustard Dressing delights your taste buds!

Ingredients

Scale

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into cubes
2 teaspoons chipotle chili powder
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Chili flakes, to taste
Salt and black pepper, to taste
6 cups shredded lettuce or mixed greens
1–2 cups cherry tomatoes, halved
1/2 cup sliced dill pickles
1 cup crumbled feta cheese
6 strips cooked bacon, chopped
1 cup fresh chopped herbs (basil and cilantro work well)
1 avocado, diced
1/3 cup olive oil
2 tablespoons lemon juice
2 tablespoons honey (use a keto-friendly alternative like erythritol or monk fruit sweetener)
2 tablespoons Dijon mustard
2 tablespoons tahini
2 tablespoons apple cider vinegar
1/2 cup pickled jalapeños (adjust to taste)
1/4 to 1/2 cup water, as needed for thinning
Salt, to taste

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Instructions

In a large skillet, heat the olive oil over medium heat. Add the cubed chicken and season with chipotle chili powder, smoked paprika, garlic powder, onion powder, chili flakes, salt, and black pepper. Cook until the chicken is browned and cooked through, about 8-10 minutes. Remove from heat and let cool slightly.
In a large bowl, combine the shredded lettuce or mixed greens, cherry tomatoes, dill pickles, crumbled feta cheese, chopped bacon, fresh herbs, and diced avocado.
In a separate bowl, whisk together the olive oil, lemon juice, honey alternative, Dijon mustard, tahini, apple cider vinegar, pickled jalapeños, and salt. Adjust the consistency with water as needed.
Add the cooked chicken to the salad mixture and drizzle with the jalapeño honey mustard dressing. Toss gently to combine.
Serve immediately or chill in the refrigerator for 15-20 minutes for flavors to meld.

Notes

For extra crunch, add some toasted pumpkin seeds or sunflower seeds to the salad.
Substitute the chicken with grilled shrimp or tofu for a different protein option.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Skillet, Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 8g
Sodium: varies
Fat: 32g
Saturated Fat: varies
Unsaturated Fat: varies
Trans Fat: 0g
Carbohydrates: 8g
Fiber: varies
Protein: 30g
Cholesterol: varies