Cottage Cheese Chicken Salad with Banana Peppers

Patricia Krouse

Cottage Cheese Chicken Salad with Banana Peppers

A bright, tangy chicken salad that’s ready in minutes, combining creamy cottage cheese with chicken, mild banana peppers, and crunchy vegetables for a refreshing meal.

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Prep Time 10

Total Time 10

Servings: 2 servings

Course: Lunch, Salad

Cuisine: American

Calories: 190

Ingredients Method Nutrition Notes

Ingredients

Main ingredients

1 cup rotisserie chicken, chopped into small chunks Use white meat for a leaner salad or mix dark meat for juiciness.
1/2 cup low-fat (2% milkfat) cottage cheese, blended smooth For dairy-free, try a thick unsweetened plain yogurt alternative.
1/4 cup jarred banana peppers, diced Use mild or spicy based on preference.
1/4 cup red onion, diced Rinse under cold water for milder flavor, if desired.
1/4 cup celery, diced Can be substituted with finely chopped cucumber.
2 tablespoons green onion, thinly sliced Substitute chives for a milder flavor.
1/2 teaspoon Dijon or spicy mustard Dijon adds tang; spicy brown mustard can be used for more bite.
1/2 teaspoon garlic powder
1/4 teaspoon salt Adjust to taste.
1/4 teaspoon black pepper Adjust to taste.

Method

Preparation

In a food processor, pulse the cottage cheese together with the mustard, garlic powder, salt, and pepper until very smooth.
In a large mixing bowl, combine the chopped rotisserie chicken, diced banana peppers, red onion, celery, and sliced green onion.
Pour in the blended cottage cheese mixture and stir gently until everything is evenly coated.
Taste and adjust seasonings if needed, then serve immediately or refrigerate until ready.

Nutrition

Serving: 1gCalories: 190kcalCarbohydrates: 6gProtein: 30gFat: 6gSaturated Fat: 2gSodium: 300mgFiber: 1gSugar: 2g

Notes

To save time, chop the onion and celery ahead and store in an airtight container. This salad works great in sandwiches, over greens, or as a dip.

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