Low Carb Jalapeno Popper Cottage Cheese Chicken Salad (Printable)
Zesty, creamy chicken salad with jalapeños, bacon, and cottage cheese. A low-carb twist on the classic appetizer flavors.
# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
02 - 6 slices bacon, cooked and crumbled
→ Vegetables
03 - 2-3 fresh jalapeños, seeded and finely diced
04 - 1/2 cup celery, finely chopped
05 - 1/2 cup green onions, thinly sliced
→ Dairy & Dressing
06 - 1 cup low-fat cottage cheese
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)
# Directions:
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, adding more salt, pepper, or spices if needed.
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 this incredibly silky texture while packing in serious protein that keeps you full for hours
- You get all those jalapeño popper flavors without turning on your oven or dealing with breaded mess
02 -
- The resting period is absolutely crucial, I've tried serving immediately and it's good but tastes completely different after those flavors meld
- Cottage cheese can still be slightly grainy if you don't whisk it thoroughly, so take your time with the dressing step
03 -
- Use an immersion blender on the cottage cheese first if you want it ultra smooth, totally changes the texture
- Roast the jalapeños for 5 minutes before chopping if you want a smoky sweetness instead of sharp heat