Low Carb Jalapeno Popper Chicken Salad (Printable)
Zesty, creamy chicken salad with jalapeños, bacon, and cottage cheese. A satisfying low-carb twist on classic flavors.
# What You 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)
# 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.
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 Tips:
01 -
- It's basically jalapeño poppers but in salad form so you can eat way more of them without guilt
- The cottage cheese creates this crazy creamy texture that somehow feels lighter than regular mayo-heavy salads
02 -
- The cottage cheese might look slightly lumpy in the dressing but it smooths out as everything chills together
- This actually tastes better on day two when the jalapeño heat has mellowed into everything
03 -
- Wear gloves when dicing jalapeños unless you want to learn why that's a terrible idea the hard way
- The dressing should be slightly thinner than you think because it thickens in the fridge