Low Carb Jalapeno Popper Cottage Cheese Chicken Salad
A delicious twist on traditional chicken salad that packs a punch of flavor while keeping the carb count low. Perfect for a quick lunch or a refreshing dinner option.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use day-old chicken or rotisserie for convenience.
- 1 cup cottage cheese For a creamier texture, consider adding low-fat cream cheese.
- 1 cup jalapenos, seeded and chopped Adjust the level of heat according to preference.
- 1/2 cup green onions, chopped Add just before serving for freshness.
- 1 cup shredded cheddar cheese Feel free to substitute with cream cheese or mozzarella.
- 1 tablespoon olive oil For an added flavor boost.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper Adjust to personal taste.
- optional fresh cilantro for garnish Adds a fresh flavor.
Instructions
Preparation
- Cook the chicken by boiling, baking, or grilling until fully cooked. Allow it to cool and shred into bite-sized pieces.
- In a large mixing bowl, combine the shredded chicken, cottage cheese, chopped jalapenos, and green onions.
- Add the shredded cheddar cheese for an additional cheesy element.
- Drizzle in the olive oil and sprinkle in garlic and onion powder. Mix until well combined.
- Season the mixture with salt and pepper to taste, adjusting as necessary.
- Fold in fresh cilantro if desired.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Serving Suggestions
- Serve the salad on its own, in lettuce wraps, or on a bed of mixed greens.
- Pair with low-carb crackers or cucumber slices.
- Use in a sandwich or wrap on low-carb bread.
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Notes
For best results, use day-old cooked chicken. Feel free to customize your ingredients based on your preferences. If the salad thickens after refrigerating, stir in more cottage cheese or olive oil before serving.