Cottage Cheese Chicken Salad

This high-protein cottage cheese chicken salad has transformed my lunch routine with its creamy texture and tangy flavor profile. The unexpected addition of banana peppers creates a perfect balance that makes this dish anything but ordinary.

I started making this when trying to increase my protein intake without relying on heavy mayo based salads. Now it has become my go-to lunch that I prepare every Sunday for the work week.

Ingredients

• Rotisserie chicken: Provides tender precooked protein that saves time and adds rich flavor
• Low fat cottage cheese: Creates a creamy base without heavy calories; choose a quality brand without additives
• Banana peppers: Add bright tanginess; opt for mild or spicy depending on your heat preference
• Red onion: Contributes sharp flavor and beautiful color; look for firm onions with tight dry skin
• Celery: Brings essential crunch and freshness; select crisp stalks with vibrant color
• Green onions: Add mild onion flavor with a pop of color; choose bunches with bright green tops
• Dijon mustard: Provides depth and complexity; premium brands offer the best flavor
• Garlic powder: Infuses savory notes throughout the salad without harsh raw garlic bite
• Salt and pepper: Balance and enhance all other flavors; use freshly ground pepper for best results

Step-by-Step Instructions

Create the Creamy Base:

Place cottage cheese in a food processor with mustard, garlic powder, salt, and pepper. Pulse until completely smooth with no curds remaining, about 30 seconds. This creates a mayo-like consistency without the heaviness. Make sure to scrape down sides midway through blending for even texture.

Prepare Your Mix-Ins:

While the processor is running, chop chicken into small uniform pieces about half-inch cubes. Dice banana peppers, red onion, and celery into similar sized pieces for balanced flavor in each bite. Slice green onions thinly to distribute their mild flavor throughout.

Combine Everything:

In a large mixing bowl, add the blended cottage cheese mixture first. Add all remaining ingredients: chicken, banana peppers, red onion, celery, and green onions. Fold gently with a spatula until everything is evenly coated with the creamy mixture. Take care not to overmix or the chicken will break down too much.

Final Flavor Check:

Taste the finished salad and adjust seasonings as needed. You might want more salt, pepper, or an extra splash of banana pepper brine for tanginess. Let sit for about 5 minutes before serving to allow flavors to meld together fully.

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The banana peppers are truly the secret weapon in this recipe. I discovered their magic when trying to recreate a sandwich I had at a local deli. They provide that perfect acidic punch that eliminates any need for additional vinegar or lemon juice that most chicken salads require.

Storage and Meal Prep

This chicken salad maintains its texture beautifully for up to four days in the refrigerator. Store in an airtight container and give it a quick stir before serving. The flavors actually improve after the first day as everything melds together. If you notice it becoming slightly dry after storage add a tablespoon of plain Greek yogurt to refresh the creaminess.

Serving Suggestions

While delicious straight from the bowl, this versatile chicken salad shines in multiple presentations. Serve it on a bed of mixed greens for an extra nutritious lunch. Stuff it into hollowed tomatoes or avocado halves for an impressive protein-packed appetizer. Or wrap it in large lettuce leaves for a satisfying low carb handheld meal that won’t weigh you down.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. Canned chicken works in a pinch, though the texture differs slightly. No banana peppers? Try pepperoncini or even pickle relish for similar tang. For dairy-free versions, silken tofu blended with a splash of lemon juice creates a surprisingly similar base. Those seeking extra creaminess can replace half the cottage cheese with Greek yogurt for a slightly different tang.

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Frequently Asked Questions

→ Can I use regular cottage cheese instead of low-fat?

Yes, regular cottage cheese can be used, but it may slightly increase the calorie count and fat content.

→ Can I replace the banana peppers with another ingredient?

Absolutely, you can substitute banana peppers with diced pickles, jalapeños, or bell peppers based on your flavor preference.

→ How long can I store this chicken salad in the fridge?

Store the chicken salad in an airtight container in the fridge for up to 3 days for maximum freshness.

→ Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours or a day in advance. Just stir before serving to refresh the texture.

→ What can I serve with this chicken salad?

You can serve it on a bed of greens, with crackers, in a sandwich, or wrapped in lettuce for a low-carb option.