Let Me Tell You About This Salad—And Yes, There’s Cheese Involved
Okay, so you know those days when you open the fridge, see a bunch of random leftovers, and just… stare? That’s when I stumbled into this Keto Jalapeno Popper Cottage Cheese Chicken Salad. I can’t tell if it’s more of a lunch or just my excuse to eat all the things I love in one go—plus there’s a little story about the first time I made this that still cracks me up. I’d misread a label and ended up using Greek yogurt instead of Cottage Cheese. Let’s just say: not my proudest moment, but my dog sure was happy.
Anyway, I keep coming back to this salad because it somehow manages to taste indulgent and comforting, but it’s still light enough that I don’t need an afternoon nap. There’s something to be said for that! So, pull up a chair, mate, and let’s make some magic out of chicken, cheese, and a little heat.
Why I Keep Making This Salad (and Maybe You’ll Love It Too)
I make this when chicken gets boring (and let’s be real, that happens very quickly in my house). My family kind of goes bananas for it because it’s creamy and spicy and just fun to eat. Honestly? I like that it doesn’t feel like “diet food”—even though, sure, technically, it fits the whole keto bill.
Sometimes, on busy nights, I’ll use a rotisserie chicken (love a shortcut), and if there’s a BBQ coming up I always bring this because I know, without fail, at least one person will ask for the recipe (then claim they can’t eat spicy foods but—plot twist—they go for seconds).
Oh, and once I tried it with low-fat cottage cheese instead of full-fat. Not quite the same joy, but didn’t stop me from finishing the bowl.
What You’ll Need (and What You Can Fake)
- 2 cups cooked chicken, chopped or shredded—Rotisserie chicken for those days when you just can’t, or leftover grilled works
- 3/4 cup full-fat cottage cheese—I’ve used low fat in a pinch (see above, sort of works), and my gran swears by Daisy brand but honestly any will do
- 3-4 strips crispy bacon, chopped—Or turkey bacon, if that’s your thing. Bacon bits are okay if you must.
- 1-2 fresh jalapenos, seeded and diced—Once, I tried jarred nacho slices. Flavor’s not the same but it’ll do in a rainstorm.
- 1/2 cup shredded cheddar (generous handful)—Any sharp cheese is fine, but cheddar just feels right
- 1/4 cup mayonnaise—Sometimes I swap half Greek yogurt for mayo if I’m feeling virtuous. Or lazy.
- 2 tablespoons chopped chives or green onion—Totally optional, and sometimes I just snip whatever fresh herbs I have left lurking in the crisper
- Salt and black pepper—Just a pinch to taste
- Optional: bit of garlic powder or smoked paprika (bit cheeky, but lovely)
How To Make It When You’re Only Sort of Paying Attention
1. In a big bowl (I use my lucky blue mixing bowl, but any will do), toss in your chicken, cottage cheese, mayo, cheddar, bacon, and jalapenos.
2. Sprinkle the chives/green onions on top. If you’re using those optional extras like garlic powder or paprika, now’s your moment to shine.
3. Stir it up. I mean, really stir it. The cottage cheese will look lumpy for a second, that’s normal. This is where I usually sneak a taste and add a bit more salt if I’ve remembered, because sometimes I forget entirely and only realize when I’m halfway through eating (oh well!).
4. Chill it for at least 20 minutes if you’ve got the patience. The flavors really do get friendlier.
5. Give it one more stir, taste for seasoning, and you’re basically done.
And if it looks a bit odd at this stage—relax! Always does, always turns out grand.
A Few Notes That Saved My Bacon (Literally)
– If you use leftover grilled chicken with a smoky rub, skip the smoked paprika—or the whole thing ends up tasting like it rolled in a campfire. Not my best batch.
– I find hand-shredding the chicken gives you a better texture, but when I’m in a rush I just attack it with two forks.
– Don’t overdo the mayo. Trust me, I once added double by accident and it turned into a slippery mess (was still edible though).
– Actually, I think this tastes better the next day. Or maybe I just like leftovers more than most people!
Stuff I Tried—Some Worked, Some… Meh
– Swapped jalapenos for pickled banana peppers once. Too sweet. Not my fave.
– Used mozzarella instead of cheddar. Bland city, but kids didn’t notice. Go figure.
– Added a scoop of avocado on top. Friend said “game changer”—I agree, as long as you don’t stir it in (mushy).
– If you want even more heat, try sprinkling a few chili flakes (or don’t—your call).
If You Don’t Have This Kitchen Gadget, No Worries
I always use my big ceramic salad bowl, but really you can use any big bowl. If you don’t have kitchen shears to cut bacon or herbs, just use a regular knife or, as my friend from Ireland says, “a sharp wit and a teaspoon of patience”. For the record, I only recently bought an actual salad spinner and I don’t think it helps much here, but extra points for enthusiasm.
Storing Leftovers (If There Are Any Left!)
Stick it in an airtight container in the fridge; it’ll be fine for up to 3 days. That said, in my house it never lasts more than a day—someone always nabs it at midnight. Sometimes I think I make extra just to have an excuse to open the fridge at odd hours.
How I Like To Serve It—and Sometimes I Just Eat Straight Out of the Bowl
If we’re feeling civilized, I spoon it onto crisp lettuce leaves for a sort of make-your-own lettuce wrap situation. Slices of cucumber work too. My youngest puts it on almond crackers and calls it “keto nachos.” Once I stuffed some into mini sweet peppers at a BBQ and folks kept asking what “fancy dip” I’d brought. I also occasionally eat it straight out of the bowl, standing in front of the fridge. Don’t judge.
Pro Tips (Aka What I Learned The Hard Way)
– Don’t rush the chilling step, it really does meld the flavors; I tried serving it straight away once and all I could taste was spicy chicken and cold mayo.
– If you forget to seed your jalapenos, prepare for fireworks. (Tried it, lived to tell the tale.)
– Actually, I find it works better if you mix all the wet ingredients together first, then dump in the chicken and cheese—but sometimes I just can’t be bothered and chuck everything in at once.
Real-Life Salad Questions: FAQ
Can I use canned chicken?
Yeah, you totally can if you’re in a bind. It’s not quite as hearty, but it works. Just drain it well.
How spicy is this, really?
Depends if you left the seeds in (guilty, once or twice). Most times, it’s got a kick but nothing wild. If you’re nervous, start with half a jalapeno.
Do kids actually eat this?
My youngest does—though she avoids the green bits. Go figure.
Can I make it ahead of time?
Definitely, and I actually think the flavor is better the next day. Just give it a quick stir before serving.
Is it really keto?
Yep, as long as you don’t start scooping it with Doritos (learned that one the hard way after a late night—tasty, not keto).
Digressing a bit: Once, my neighbor thought this was a hot dip and tried to microwave it. She wasn’t thrilled. So best served cold or at room temp, promise.
So there you go—my favorite, slightly chaotic Keto Jalapeno Popper Cottage Cheese Chicken Salad. Give it a shot, and let me know if you find a trick I missed (always room for improvement in my kitchen).
Ingredients
- 2 cups cooked chicken breast, diced
- 3/4 cup cottage cheese
- 2 jalapeno peppers, seeded and finely chopped
- 1/2 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 3 tablespoons mayonnaise
- 2 green onions, sliced
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
-
1In a large mixing bowl, combine cottage cheese and mayonnaise. Stir until creamy and smooth.
-
2Add diced chicken, chopped jalapenos, shredded cheddar cheese, crumbled bacon, and green onions to the bowl.
-
3Season with garlic powder, salt, and pepper. Gently fold all ingredients together until well combined.
-
4Chill the salad for at least 10 minutes to allow flavors to meld. Serve cold as a salad or in lettuce wraps.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
340cal
Protein:
30 gg
Fat:
23 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
4 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
