Description
This Cottage Cheese Chicken Salad with Banana Peppers is a creamy, protein-packed twist on a classic. Blended cottage cheese replaces mayo for a lighter dressing, while banana peppers add tangy heat. Perfect for sandwiches, wraps, or lettuce cups.
Ingredients
Units
Scale
- 1 cup rotisserie chicken (chopped into small chunks)
- 1/2 cup low-fat (2% milkfat cottage cheese, blended smooth)
- 1/4 cup jarred banana peppers (mild or spicy, diced)
- 1/4 cup red onion (diced)
- 1/4 cup celery (diced)
- 2 tablespoons green onion (thinly sliced)
- 1/2 teaspoon Dijon or spicy mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt and pepper
Instructions
- In a food processor, blend cottage cheese, mustard, garlic powder, salt, and pepper until smooth.
- In a large mixing bowl, combine chicken, banana peppers, red onion, celery, and green onion.
- Add the blended cottage cheese mixture and stir until well combined.
- Taste and adjust seasoning.
- Serve immediately, or refrigerate for 30 minutes before serving for best flavor.
Notes
- Use spicy banana peppers for extra heat.
- For dairy-free, swap cottage cheese with Greek-style vegan yogurt.
- Store in the fridge for up to 4 days.
Nutrition
- Calories: 210
