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
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
- Category: Salad, Side Dish
- Method: No cook (if chicken is pre-cooked)
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 90mg
