Keto Jalapeno Popper Cottage Cheese Chicken Salad
Make this creamy, spicy, and low-carb chicken salad using cottage cheese as a binder for a high-protein keto lunch.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 1 cup full-fat cottage cheese
- 4 ounces cream cheese, softened
- 1/2 cup sharp cheddar cheese, shredded
- 2 tablespoons mayonnaise (avocado oil based recommended)
- 2 medium jalapenos, finely minced (seeds removed for less heat)
- 1/4 cup green onion, thinly sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place the cooked chicken, softened cream cheese, and cottage cheese into a large mixing bowl.
- Use a hand mixer or a sturdy fork to combine the ingredients until the mixture is mostly smooth, leaving some texture from the chicken.
- Stir in the shredded cheddar cheese, mayonnaise, minced jalapenos, and green onion.
- Add the smoked paprika, garlic powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Taste the salad and adjust seasoning if needed. You may add more salt or a dash of hot sauce for extra heat.
- Cover the bowl and chill the keto chicken salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve your jalapeno popper chicken salad with celery sticks or keto crackers.
Notes
- For a smoother texture, pulse the cottage cheese and cream cheese in a food processor before mixing with the chicken.
- If you prefer a milder flavor, use pickled jalapenos instead of fresh ones.
- This recipe works well as a low carb dip for a party.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3
- Sodium: 450
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 34
- Cholesterol: 110