Chicken Salad with Jalapeño and Artichokes

White bowl of artichoke jalapeño chicken salad with a spoon and lime wedge.

5 from 1 vote

Chicken Salad with Jalapeño and Artichokes

Chicken Salad with Jalapeño and Artichokes is a divine spicy chicken salad recipe that makes a perfect cold lunch with super easy meal prep, using simple ingredients. It’s low-carb, keto diet-friendly and is a quick and delicious low-FODMAP chicken recipe.

Prep Time15

Total Time15

Course: Salads

Cuisine: American

Diet: Gluten Free

Method: No cook

Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

Servings: servings

Calories: 339kcal

Author: Tracey Hatch-Rizzi

Ingredients

3 cups cooked chicken shredded or chopped white and/or dark meat
½ cup mayonnaise
2 teaspoons dijon mustard or yellow or whole grain mustard
2 green onions
7 ounces artichoke hearts canned or jarred - about 7 artichoke hearts
¼ cup parmesan cheese grated or shredded
1 jalapeño pepper small to medium size
¼ teaspoon black pepper
½ teaspoon salt

US Customary - Metric

Instructions

Cut the jalapeño in half and remove the seeds and pith.
Slice into small strips and finely dice. See post for how to cut jalapeños.
Finely chop the green onions and artichoke hearts.
Add all of the ingredients to a medium sized bowl.
Stir until thoroughly combined and serve.

Notes

TIP: It’s best to refrigerate for an hour before serving to let the flavors infuse into the meat, but it’s not necessary. I rarely wait, myself.

How to Serve

I often have to take several ‘quality control’ spoonfuls before serving. But when you’re ready to stop eating straight from the bowl, here are few of my favorite ways to serve this up more appropriately:

Sandwiches – use your favorite low-carb bagel or bread like these Low-carb Sandwich Thins. I also really like the soft, tasty low-carb bread from Sola. Make some 90-Second Parmesan Oregano Bread and pile a few scoops on top of a crisp and toasty slice for a yummy open-faced sandwich.
Lettuce wraps – a lighter way to enjoy this salad, perfect for picnics
On a bed of greens – heap on top of your favorite green salad. This pairs so well with a Kale BLT salad.
Low-carb tortilla wraps – wrap up in a low-carb tortilla with a handful of spinach for a quick, easy lunch

How to Store

Keep in an airtight container in the refrigerator for up to 4 days.

Variations

See post for a list of delicious, creative variations to make this salad your own!

Nutrition