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This protein-packed cottage cheese chicken salad has completely changed how I do lunch with its smooth texture and zesty flavor combo. Adding banana peppers brings an unexpected kick that takes this dish to a whole new level.
I first whipped this up while looking for ways to boost my protein without using mayo-heavy salads. Now I make it every Sunday to get me through my work week lunches.
Ingredients
- Rotisserie chicken: Gives you juicy ready-to-use meat that cuts down prep time and brings wonderful taste
- Low fat cottage cheese: Makes a smooth base that isn't loaded with calories; pick a good brand with minimal additives
- Banana peppers: Give a bright zingy taste; go for mild or hot based on what you can handle
- Red onion: Adds bold flavor and nice color; look for ones that feel solid with dry outer skin
- Celery: Gives that needed snap and freshness; grab stalks that look bright and firm
- Green onions: Offer subtle oniony flavor and bright color; pick bunches with fresh green tops
- Dijon mustard: Adds richness and layers of taste; better brands really make a difference
- Garlic powder: Spreads savory goodness throughout without the harsh bite of fresh garlic
- Salt and pepper: Pull together and lift all the other flavors; try to use fresh-ground pepper if you can
Step-by-Step Instructions
- Mix Your Smooth Base:
- Throw cottage cheese into a food processor with the mustard, garlic powder, salt, and pepper. Process until it's totally smooth with no lumps left, roughly 30 seconds. This gives you a mayo-like texture without all the heaviness. Don't forget to scrape the sides halfway through for even blending.
- Get Your Add-ins Ready:
- As your processor works, cut chicken into small even cubes around half-inch size. Finely chop your banana peppers, red onion, and celery into similar sized bits so every bite has balanced flavor. Cut green onions into thin slices to spread their mild taste throughout.
- Mix It All Together:
- In a big bowl, first put in your blended cottage cheese mix. Add all other stuff: the chicken, banana peppers, red onion, celery, and green onions. Stir gently with a spatula until everything gets coated in the creamy mixture. Don't mix too much or your chicken will start falling apart.
- Check Your Flavors:
- Try the finished salad and tweak seasonings if needed. You might want to add more salt, pepper, or even a splash of the liquid from the banana peppers for extra tang. Let it sit about 5 minutes before eating so the flavors can blend together better.
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Banana peppers are truly the hidden gem in this dish. I found out how amazing they are when I was trying to copy a sandwich from my neighborhood deli. They give just the right amount of tang that gets rid of any need for extra vinegar or lemon juice that most chicken salads call for.
Storage and Meal Prep
This chicken salad keeps its texture nicely for up to four days in the fridge. Keep it in a sealed container and give it a quick mix before you eat it. The flavor actually gets better after day one as everything mingles together. If you notice it's gotten a bit dry after storing, just mix in a tablespoon of plain Greek yogurt to bring back the creaminess.
Serving Suggestions
While it's tasty eaten straight from the container, this adaptable chicken salad works in many different ways. Try it over mixed greens for a nutrient-rich lunch option. Scoop it into hollowed tomatoes or avocado halves for a fancy protein-filled starter. Or wrap it in big lettuce leaves for a satisfying low carb hand-held meal that won't make you feel sluggish.
Smart Substitutions
You can easily switch things up based on what's in your kitchen. Canned chicken works fine in a hurry, though it feels a bit different. No banana peppers around? Try using pepperoncini or even some pickle relish for similar zing. If you need a dairy-free version, blended silken tofu with a bit of lemon juice works surprisingly well. Want it extra creamy? Just swap half the cottage cheese with Greek yogurt for a slightly different flavor kick.
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Frequently Asked Questions
- → Is it okay to use full-fat cottage cheese?
For sure! Full-fat cottage cheese works fine, just keep in mind the calorie and fat count might increase.
- → What can I swap banana peppers with?
Feel free to switch them out for diced pickles, bell peppers, or jalapeños—adjust to your taste!
- → How long does it last in the fridge?
Keep it sealed in the fridge, and it should stay fresh for about 3 days.
- → Can I prep the dish early?
Definitely, you can make it a few hours or a day ahead. Just stir it up before serving!
- → What goes well with this chicken salad?
Serve it over greens, with crackers, nestled in a sandwich, or in a lettuce wrap for a light option.