Taste the Heat: Keto Jalapeno Popper Cottage Cheese Chicken Salad

Experience a flavorful twist on the classic chicken salad with my Keto Jalapeno Popper Cottage Cheese Chicken Salad, packed with spice and creaminess.

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Prep Time 10

Cook Time 30

Cooling Time 5

Total Time 45

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Shredded Chicken Cooked and shredded
1 cup Cottage Cheese
1 cup Celery Chopped
2 stalks Green Onions Chopped
1 cup Shredded Cheddar Cheese
1 cup Chopped Fresh Jalapeno Adjust for heat level
4 slices Bacon Cooked and crumbled

For the Cilantro Lime Dressing

1 cup Sour Cream
1 cup Chopped Fresh Jalapeno Adjust for heat level
1 cup Fresh Cilantro Chopped
1 teaspoon Onion Powder
1 teaspoon Garlic Salt
2 tablespoons Juice of Lime About 2 limes

Equipment

Oven
mixing bowl
Food Processor

Method

Preparation Steps

Preheat your oven to 375°F (190°C). Prepare chicken breasts for baking.
Cook the chicken for 25–30 minutes until fully cooked and shred.
Chop the celery, green onions, and fresh jalapenos.
In a mixing bowl, combine the shredded chicken, chopped celery, green onions, jalapenos, bacon, cottage cheese, and cheddar cheese.
Blend the dressing ingredients in a food processor until smooth.
Pour the dressing over the salad mixture and toss to combine.
Serve immediately or refrigerate for later.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 8gProtein: 35gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

This salad can be enjoyed chilled and is perfect for meal prep, lasting up to three days in the fridge.

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