Low Carb Jalapeno Popper Chicken Salad (Printable)
Creamy chicken salad with jalapeños, bacon, and cottage cheese for a protein-packed, low-carb lunch or dinner.
# Ingredient List:
→ 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
# How to Make:
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, adding more salt, pepper, or spices if needed.
05 - Garnish with fresh parsley if using. Refrigerate for at least 30 minutes before serving for best flavor. Serve chilled on lettuce leaves or as a filling for lettuce wraps.
# Helpful Tips:
01 -
- You get all the creamy, spicy satisfaction of jalapeño poppers without the carbs and guilt
- It meal preps beautifully and actually tastes better the next day
02 -
- The cottage cheese might seem unusual but trust the process, it blends into the creamiest base you have ever tasted
- Letting it chill for at least 30 minutes is not optional, it transforms the texture completely
03 -
- Mix the dressing in a blender or food processor if you want it absolutely silky smooth
- Cook extra bacon on Sunday and keep it in the fridge for faster weekday prep