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Transform your ordinary chicken salad into a protein-packed powerhouse by swapping mayonnaise for creamy cottage cheese. The addition of tangy banana peppers brings unexpected zest to this healthier twist on a classic. After discovering this combination during my fitness journey, it's become my go-to lunch prep recipe.
Last week, I served this at a health-conscious lunch gathering, and no one could believe it was made with cottage cheese instead of mayo. Sometimes the healthier version really does taste better!
Essential Ingredients
- Rotisserie Chicken: Choose organic, free-range for best flavor.
- Low-Fat Cottage Cheese: Creates creamy texture with extra protein.
- Banana Peppers: Adds tangy zip and unique flavor.
- Fresh Celery: Provides essential crunch.
- Red Onion: Brings sharp flavor and color.
- Dijon Mustard: Enhances the creamy dressing.
- Fresh Green Onions: Optional but adds bright flavor.
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Detailed Cooking Instructions
- Cottage Cheese Base
- Start by processing cottage cheese until smooth - this is crucial for the right texture. Add mustard, garlic powder, salt, and pepper while blending. The mixture should be creamy with no cottage cheese curds visible.
- Vegetable Preparation
- Finely chop celery, red onion, and banana peppers into uniform pieces. This ensures balanced flavor in every bite. If using green onions, slice them thinly, including some of the green parts for color.
- Chicken Integration
- Shred or chop rotisserie chicken into bite-sized pieces, removing skin and bones. Mix with the blended cottage cheese base until well combined. The warm chicken will help the flavors meld together.
- Final Assembly
- Fold in chopped vegetables gently, being careful not to break up the chicken too much. Taste and adjust seasonings, remembering that flavors will develop more as it chills.
This recipe was born from my desire to create a protein-rich lunch that didn't rely on mayonnaise. Sometimes the healthiest substitutions create the most delicious results.
Meal Prep Strategy
Make a double batch on Sunday for easy lunches throughout the week. Store in individual portions for grab-and-go convenience. The flavors actually improve after a day in the refrigerator.
Serving Suggestions
- Serve on a bed of crisp lettuce for a low-carb meal
- Wrap in a low-carb tortilla
- Stuff into a hollow tomato for an elegant presentation
- Add sliced avocado or hard-boiled eggs on the side for a complete meal
Storage Success
Keep in an airtight container in the refrigerator for up to three days. If any liquid separates, simply stir before serving. The vegetables will stay crisp and the chicken moist thanks to the cottage cheese base.
Final Thoughts
This High-Protein Cottage Cheese Chicken Salad proves that healthy substitutions can create something even better than the original. Each bite delivers protein-rich satisfaction with bright, tangy flavors. Whether you're counting macros or just looking for a delicious lunch option, this recipe shows that nutritious eating doesn't mean sacrificing flavor. It's become more than just a healthy alternative - it's a new favorite in its own right.
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Frequently Asked Questions
- → Why blend the cottage cheese?
- Blending creates a smooth, creamy base similar to traditional mayo-based chicken salads.
- → Can I use regular chicken instead of rotisserie?
- Yes, any cooked chicken will work, rotisserie is just a convenient option.
- → How long does this salad keep?
- Store in an airtight container in the fridge for up to 3 days.
- → Can I adjust the spiciness?
- Yes, choose mild or spicy banana peppers based on your heat preference.
- → Is this recipe keto-friendly?
- Yes, with only 5.1g net carbs per serving, it fits well into a keto diet.