Description

This creamy jalapeño chicken salad is full of protein, healthy fats, and bold flavor. Tossed with a zesty cilantro lime dressing, it’s low-carb, gluten-free, and perfect for lunch or meal prep.

Ingredients

For the Salad:

1 large cooked chicken breast, shredded

¾ cup cottage cheese

2 celery stalks, diced

2 green onions, sliced

½ cup shredded cheddar cheese

3 tbsp chopped fresh jalapeño

For the Dressing:

½ cup sour cream

¼ cup chopped fresh jalapeño

¼ cup fresh cilantro

½ tsp onion powder

½ tsp garlic salt

Juice of 2 limes

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Instructions

Cook chicken: Cook chicken breast via baking, boiling, or grilling. Let cool, shred or chop.
Chop vegetables: Dice celery, green onions, and jalapeños.
Mix salad: In a large bowl, combine chicken, cottage cheese, celery, onions, jalapeños, and cheddar. Stir well.
Make dressing: Blend sour cream, jalapeño, cilantro, lime juice, onion powder, and garlic salt until smooth.
Combine: Pour dressing over the salad and toss to coat.
Serve: Serve chilled on greens, in lettuce wraps, or on keto bread.

Notes

Adjust jalapeños to taste depending on heat preference.
Keeps well in the fridge for 3–4 days.
Add avocado or bacon for extra richness.

Prep Time: 15 minutes
Cook Time: 10 minutes (if cooking chicken)
Category: Salad, Side Dish
Method: No cook (if chicken is pre-cooked)
Cuisine: American