Low Carb Jalapeno Popper Cottage Cheese Chicken Salad (Printable)
Zesty chicken salad with jalapeños, bacon, and creamy cottage cheese blend.
# What You’ll Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
02 - 6 slices bacon, cooked and crumbled
03 - 1 cup low-fat cottage cheese
→ Vegetables
04 - 2–3 fresh jalapeños, seeded and finely diced
05 - 1/2 cup celery, finely chopped
06 - 1/2 cup green onions, thinly sliced
→ Dairy & Dressing
07 - 1/4 cup mayonnaise
08 - 2 oz cream cheese, softened
09 - 1/2 cup shredded cheddar cheese
→ Seasonings
10 - 1/2 tsp garlic powder
11 - 1/4 tsp smoked paprika
12 - Salt and black pepper, to taste
13 - 1 tbsp fresh parsley, chopped (optional)
# How-To Steps:
01 - In a large mixing bowl, combine the cooked chicken, bacon, jalapeños, celery, green onions, and cheddar cheese.
02 - In a separate small bowl, whisk together the cottage cheese, cream cheese, mayonnaise, garlic powder, smoked paprika, salt, and pepper until smooth and creamy.
03 - Pour the dressing over the chicken mixture and stir until evenly coated.
04 - Taste and adjust seasonings as desired.
05 - Garnish with fresh parsley if using.
06 - Refrigerate for at least 30 minutes before serving for best flavor. Serve chilled, on lettuce leaves or as a filling for lettuce wraps.
# Expert Advice:
01 -
- The cottage cheese creates an unbelievably creamy texture while packing in extra protein that keeps you full for hours
- You get all those jalapeño popper flavors you crave without the carbs or the hassle of stuffing and baking peppers
02 -
- The cottage cheese might look slightly lumpy in the dressing, but give it a good whisk and let it sit in the fridge for a bit before serving
- This salad actually improves overnight as all those flavors meld together, so it is perfect for making ahead
03 -
- Use a food processor to pulse the cottage cheese dressing if you want it completely smooth
- Cook your bacon in the oven at 400°F for 15-20 minutes for the most even, crispy results