High Protein Cottage Cheese Chicken Salad With Banana Peppers Recipe

I combined cottage cheese, tangy banana peppers, and shredded rotisserie chicken into a high-protein chicken salad with a secret twist that will make you rethink Low Carb High Protein Foods.

I love a salad that feels like a cheat but isn’t, and this High Protein Cottage Cheese Chicken Salad with Banana Peppers does exactly that. I mix shredded rotisserie chicken with low fat cottage cheese and plenty of chopped banana peppers so every bite pops with tang, and it stays super filling without the carb guilt.

It’s a Hi Protein Low Carb kind of dish that I actually crave after a long day. Sounds odd?

Try it. The textures surprise you and it comes together crazy fast, which means you’ll be eating something smart and tasty before you know it.

Ingredients

• Rotisserie chicken: High protein base, keeps you full, savory and easy to shred.
• Cottage cheese: Packed with protein and calcium, creamy swap for mayo, slightly tangy.
• Greek yogurt: Boosts creaminess and protein, adds mild tang without extra sugar.
• Banana peppers: Pickled zingy bite, brings sour heat and low calories, kinda addictive.
• Celery: Crunchy low calorie fiber, freshens every bite, classic salad crunch.
• Lemon juice: Brightens flavors, adds acidity and freshness, tiny vitamin C boost.
• Toasted almonds: Give crunch, healthy fats and extra protein, nice texture contrast.
• Olive oil optional: Silky texture, heart healthy fat, use sparingly for richness.
• Dijon mustard: A little sharpness, depth of flavor, almost no calories.

Ingredient Quantities

• 2 cups shredded rotisserie chicken, skin removed, about 10 to 12 ounces
• 1 cup low fat cottage cheese slightly drained
• 1/4 cup plain Greek yogurt
• 1/3 cup chopped banana peppers, drained (jarred or fresh)
• 1 large celery stalk, finely chopped, about 1/2 cup
• 2 tablespoons red onion, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon olive oil optional for silkier texture
• 2 tablespoons chopped toasted almonds optional for crunch

How to Make this

1. Remove skin from the rotisserie chicken and shred it into bite sized pieces, about 2 cups total, then put in a medium bowl.

2. Slightly drain 1 cup low fat cottage cheese by tipping it into a fine mesh strainer for 5 minutes, you don’t want it bone dry, just less watery.

3. In a separate bowl whisk together the slightly drained cottage cheese, 1/4 cup plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until mostly smooth; if you want it silkier stir in 1 teaspoon olive oil.

4. Chop 1 large celery stalk finely (about 1/2 cup), mince 2 tablespoons red onion, and chop 2 tablespoons fresh parsley, add them to the dressing.

5. Drain 1/3 cup chopped banana peppers well and fold those into the dressing too, that’ll give the salad its tangy zip.

6. Pour the dressing over the shredded chicken and gently fold until everything is evenly coated, don’t overmix or the chicken will get mushy.

7. Taste and adjust seasoning, add a little more salt, pepper or lemon if it needs brightness.

8. If using almonds, toast 2 tablespoons chopped almonds in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan until they smell nutty, let cool.

9. Chill the salad 15 to 30 minutes to let flavors meld, then serve sprinkled with the toasted almonds on top.

Equipment Needed

1. Cutting board, for chopping celery, parsley and onion
2. Chef’s knife, sharp is best so you dont squish the celery
3. Two forks or meat claws to shred the rotisserie chicken into bite sized pieces
4. Fine mesh strainer to slightly drain the cottage cheese and to drain the banana peppers
5. Medium mixing bowl to hold the shredded chicken and toss the salad
6. Small mixing bowl for whisking the cottage cheese dressing together
7. Whisk or fork to mix the dressing until mostly smooth
8. Measuring cups and spoons for the yogurt, lemon, mustard, salt and pepper
9. Small dry skillet and a spatula or wooden spoon to toast the chopped almonds if using

FAQ

High Protein Cottage Cheese Chicken Salad With Banana Peppers Recipe Substitutions and Variations

• Shredded rotisserie chicken: swap with shredded cooked turkey (same amount), canned tuna or salmon (drain and use about 10–12 oz), or crumbled firm tofu or tempeh for a vegetarian option (press then crumble)
• Low fat cottage cheese: use ricotta (same volume), or 1 cup strained plain Greek yogurt for a smoother higher protein swap, or blended silken tofu for a dairy free alternative
• Chopped banana peppers: replace with jarred pepperoncini for the same tang, chopped dill pickles for extra crunch, roasted red peppers for a milder sweet note, or fresh jalapeño (seeded) if you want heat
• Chopped toasted almonds: swap with chopped walnuts or pecans for similar crunch, or use sunflower or pumpkin seeds to make it nut free, or just omit if you prefer

Pro Tips

– Want more texture control? Shred the chicken by hand for chunkier bites, or give it one or two quick pulses in a food processor if you want it finer, but dont overdo it or it turns into glue.

– Make the dressing extra silky by blitzing the cottage cheese and yogurt in a blender or with an immersion blender, add a teaspoon of olive oil or a splash of milk to smooth it out, it keeps the dressing from tasting grainy.

– Keep the crunch actually crunchy by toasting nuts ahead and storing them separate, toss them on right before serving; if someone has nut allergies try toasted pumpkin seeds or crispy fried shallots instead.

– Balance the tangy banana peppers: if it feels too sharp add a little honey or a pinch of sugar and more lemon if it needs brightness, and save some fresh parsley to sprinkle on just before eating so it doesnt go limp.