Jalapeno Popper Cottage Cheese Chicken (Print Version)
Flavorful keto chicken salad with jalapenos, cottage cheese, and bacon topped with homemade cilantro lime dressing. Pure texture heaven!
# Ingredients:
→ Salad
01 -
1 large chicken breast
02 -
3/4 cup cottage cheese
03 -
2 celery stalks, diced
04 -
2 green onions, sliced
05 -
1/2 cup shredded cheddar cheese
06 -
3 tbsp fresh jalapeño, chopped
07 -
5 slices bacon, cooked and crumbled
→ Cilantro Lime Dressing
08 -
1/2 cup sour cream
09 -
1/4 cup fresh jalapeño, chopped
10 -
1/4 cup fresh cilantro
11 -
1/2 tsp onion powder
12 -
1/2 tsp garlic salt
13 -
Juice of 2 limes
# Steps:
01 -
Cook chicken breast using your preferred method (baked, boiled, or grilled). Once cooked through, shred and chop into small pieces. Set aside to cool completely.
02 -
Dice celery stalks, slice green onions, and finely chop jalapeños for both the salad and dressing portions.
03 -
In a large bowl, mix together the shredded chicken, diced celery, sliced green onions, chopped jalapeños, crumbled bacon, cottage cheese, and shredded cheddar cheese.
04 -
Combine sour cream, chopped jalapeños, fresh cilantro, onion powder, garlic salt, and lime juice in a food processor or blender. Blend until smooth and well incorporated.
05 -
Pour the jalapeño dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
06 -
Serve over salad greens, on keto-friendly bread, or enjoy as is.
# Notes:
01 -
For best flavor, allow the salad to chill for at least 30 minutes before serving to let the flavors meld.
02 -
Store in an airtight container in the refrigerator for up to 3 days.