Jalapeno Popper Cottage Cheese Chicken (Printable)
Creamy low-carb chicken salad with jalapeños, cottage cheese, and crispy bacon.
# 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 Make It:
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 this insane creaminess without the heavy guilt of traditional mayo-heavy salads
- Everything tastes even better after chilling overnight, making it perfect for busy weeks
02 -
- The texture changes significantly after chilling, so do not judge it right after mixing
- Extra heat from jalapeño seeds intensifies overnight, so err on the side of caution
03 -
- Use an immersion blender or regular blender for the dressing if you want it completely smooth
- Room temperature ingredients blend together much more easily than cold ones