– **Title**: Cottage Cheese Chicken Salad with Banana Peppers (High Protein, Low Carb)
– **Ingredients**:
– 1 cup cottage cheese (low-fat or full-fat)
– 1 cup cooked chicken breast, shredded or diced
– 1/2 cup banana peppers, sliced (fresh or jarred)
– 1/4 cup red onion, finely chopped
– 1/4 cup celery, diced
– 2 tablespoons mayonnaise (optional, for creaminess)
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
– **Instructions**:
1. In a large mixing bowl, combine the cottage cheese, shredded chicken, banana peppers, red onion, and celery.
2. If using, add the mayonnaise for additional creaminess, followed by the Dijon mustard.
3. Season the mixture with salt and pepper to taste and mix until all ingredients are well incorporated.
4. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Before serving, garnish with freshly chopped parsley or chives if desired.
6. Serve the salad on a bed of greens, in a wrap, or on its own for a high-protein, low-carb meal.
Ingredients & Substitutions
Chicken: I recommend using shredded cooked chicken breast for its lean protein. If you’re short on time, rotisserie chicken works great as an easy substitute. You can also use turkey or any other cooked poultry if preferred.
Cottage Cheese: This gives the salad a creamy texture. You can opt for low-fat or full-fat cottage cheese based on your preference. For a dairy-free option, consider using a vegan cottage cheese alternative made from almonds or soy.
Banana Peppers: They add a nice tangy crunch. If you can’t find them, you can substitute with chopped pickles or jalapeños for some heat, or even sweet bell peppers for a milder taste.
Greek Yogurt: It’s optional but adds creaminess and a hint of tang. If you want to keep it dairy-free, try using unsweetened coconut yogurt. Alternatively, you can skip this altogether if you prefer a lighter salad.
Olive Oil and Lemon Juice: This combo brings freshness to the dish. You can switch olive oil for avocado oil, and if you don’t have lemon juice, vinegar (like apple cider or white wine vinegar) works too! Just adjust to taste.
How Do I Get My Chicken Salad to Have the Right Texture?
The key to a great chicken salad is the right mixing technique. Start by combining your chicken and cottage cheese thoroughly to ensure this creamy base envelops the chicken well.
- Mix shredded chicken with cottage cheese gently until smooth. This ensures each piece of chicken gets coated.
- Add your veggies carefully so they stay crisp. Mixing them in last keeps their texture intact.
- If using Greek yogurt, add that after the vegetables for easy stirring without breaking them down.
Finally, don’t forget to taste and adjust the seasoning. This is the final touch that really brings everything together for a delicious salad!
How to Make Cottage Cheese Chicken Salad with Banana Peppers
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded
- 1 cup cottage cheese (low-fat or full-fat based on preference)
- 1/2 cup banana peppers, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup green bell pepper, finely chopped
- 1/4 cup Greek yogurt (optional, for creaminess)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Green onions, chopped (for garnish)
How Much Time Will You Need?
This delicious Cottage Cheese Chicken Salad takes about 15 minutes of preparation time. If you choose to refrigerate it before serving, allow an additional 30 minutes for the flavors to meld for an even tastier dish!
Step-by-Step Instructions:
1. Combine the Base:
In a large mixing bowl, add the shredded chicken and cottage cheese. Give it a gentle stir to mix them until they’re well combined. This will create a creamy base for your salad.
2. Add the Veggies:
Next, toss in the chopped banana peppers, red onion, and green bell pepper. Carefully stir everything together so the veggies are evenly spread throughout the chicken mixture.
3. Prepare the Dressing:
In a small bowl, whisk together the Greek yogurt (if you’re using it), olive oil, lemon juice, garlic powder, onion powder, and a sprinkle of salt and pepper. This dressing will add a nice zing to your salad!
4. Mix It All Together:
Pour the dressing over the chicken and veggie mixture. Stir well to ensure that all the ingredients are coated in the dressing, and the salad starts to come together.
5. Taste and Adjust:
Give your salad a taste! If it needs it, feel free to add more salt and pepper to really bring out the flavors. Adjust to your liking!
6. Garnish and Serve:
Transfer your delicious salad into a serving bowl. Finish by garnishing with chopped green onions for an extra pop of flavor. Serve immediately and enjoy!
7. Chill If You Wish:
If you have a little patience, refrigerate the salad for about 30 minutes before serving. This will help all the flavors meld together beautifully. It’s perfect by itself or enjoyed with some pita bread!
Can I Use Rotisserie Chicken Instead of Cooked Chicken Breast?
Absolutely! Rotisserie chicken is a great time-saver and adds extra flavor. Just make sure to shred the chicken and remove the skin before adding it to the salad for the best results.
What Can I Substitute for Greek Yogurt?
If you want to keep it dairy-free, you can use unsweetened almond yogurt or any dairy-free yogurt. For a lower-calorie option, simply omit it or add a little more cottage cheese to keep the texture creamy.
How Long Can I Store Leftover Chicken Salad?
You can store leftover chicken salad in an airtight container in the fridge for up to 3 days. If it starts to lose its freshness, feel free to add a splash of lemon juice or a dollop of Greek yogurt to revive it before serving!
Can I Use Different Veggies in the Salad?
Certainly! Feel free to swap in other veggies you have on hand, like diced celery, radishes, or cucumbers for added crunch. Just keep the total measurement similar for best texture and flavor balance.
