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I've completely flipped my lunch game with this protein-packed cottage cheese chicken salad. Its smooth texture and zingy flavor profile won me over instantly. The surprise twist of banana peppers brings such amazing balance, making this way more exciting than your average chicken salad.
I first threw this together when looking for ways to boost my protein without drowning everything in mayo. Now it's my Sunday ritual - I make a batch that keeps me going all workweek long.
Ingredients
- Rotisserie chicken: Delivers juicy ready-to-use protein that cuts down prep time and brings fantastic flavor
- Low fat cottage cheese: Makes everything creamy without the calorie overload; pick a simple brand free from extras
- Banana peppers: Give that perfect zing; grab mild or hot based on what you can handle
- Red onion: Adds bite and gorgeous color; look for ones that feel heavy with no soft spots
- Celery: Delivers that must-have snap; grab stalks that look bright and feel firm
- Green onions: Bring subtle oniony notes and fresh color; choose ones with unwilted tops
- Dijon mustard: Gives the mix real character; worth grabbing a good brand here
- Garlic powder: Spreads garlicky goodness without the harsh bite of fresh cloves
- Salt and pepper: Pull everything together; crack that pepper yourself if possible
Step-by-Step Instructions
- Whip Up Your Base:
- Dump cottage cheese into your food processor along with the mustard, garlic powder, salt, and pepper. Run it until it's silky smooth with no lumps left, about half a minute. This gives you that creamy mayo-like texture but way healthier. Don't forget to scrape the sides down halfway through for even blending.
- Get Your Add-Ins Ready:
- While your processor does its thing, cut up your chicken into tiny cubes around half-inch size. Chop the banana peppers, red onion, and celery into similar-sized bits so you get balanced flavor in every mouthful. Snip your green onions into thin slices to spread their gentle flavor throughout.
- Mix It All Together:
- In a big bowl, start with your smooth cottage cheese mix. Then toss in everything else: the chicken chunks, banana peppers, red onion, celery, and green onions. Mix carefully with a spatula until everything gets coated in creaminess. Don't stir too hard or your chicken will fall apart.
- Check The Taste:
- Give it a try and tweak the seasonings if needed. You might want more salt, pepper, or even a splash of juice from the banana pepper jar for extra kick. Let it sit a few minutes before digging in so all the flavors can get friendly with each other.
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Those banana peppers really make this dish special. I stumbled on using them when trying to copy a sandwich from my neighborhood deli. They add that perfect tangy kick that removes any need for extra lemon juice or vinegar that most chicken salads call for.
Storage and Meal Prep
This chicken salad keeps its awesome texture for up to four days in the fridge. Just put it in a sealed container and give it a quick mix before eating. The flavors actually get even better after sitting overnight as everything melds together. If it seems a bit dry after a couple days, just stir in a spoonful of Greek yogurt to bring back the creaminess.
Serving Suggestions
While it's totally yummy eaten straight from the container, you can enjoy this chicken salad lots of ways. Try it on top of fresh greens for a super healthy lunch option. Scoop it into scooped-out tomatoes or avocado halves for a fancy protein-rich starter. Or wrap it in big lettuce leaves for a light, no-carb meal you can eat with your hands.
Smart Substitutions
Feel free to switch things up based on what's in your kitchen. Canned chicken works too, though it feels a bit different. No banana peppers around? Try using pepperoncini or even some pickle relish for that tangy element. If you can't do dairy, blended silken tofu with a bit of lemon juice makes a surprisingly good stand-in. Want it extra creamy? Just swap half the cottage cheese for Greek yogurt to get a slightly different zip.
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Frequently Asked Questions
- → Can I swap low-fat cottage cheese for regular?
Of course! Regular works fine, but expect a slight bump in calories and fat.
- → What can I use instead of banana peppers?
Swap them with pickles, diced jalapeños, or fresh bell peppers based on what you like.
- → How long will this stay fresh in the fridge?
Keep it in a sealed container and it'll taste great for up to 3 days in the fridge.
- → Can this salad be prepped early?
Yup! Make it a day ahead or just a few hours early. Give it a stir before eating to freshen it up.
- → What are some good pairings for this salad?
Try it with greens, crackers, as a sandwich filling, or in a lettuce wrap for fewer carbs.