This High Protein Cottage Cheese Chicken Salad with Banana Peppers is a fresh and tasty twist on a classic chicken salad. It’s packed with tender chicken, creamy cottage cheese, and the zesty kick of banana peppers that add just the right amount of tang and crunch. It’s simple, healthy, and full of good flavors that make it a perfect meal any time of day.
I love making this chicken salad when I’m looking for something satisfying yet light. The cottage cheese not only boosts the protein but also gives the salad a creamy texture without needing mayo or heavy dressings. The banana peppers give it a fun, slightly spicy punch that really wakes up the whole dish. It’s a favorite when I want something quick but still filling.
My favorite way to enjoy this salad is scooped onto whole grain bread for a hearty sandwich or served over a bed of fresh greens for a lighter meal. It’s also great as a snack with some crunchy crackers. Whenever I make it, people always comment on how different and delicious it tastes, so I think it might become your go-to recipe too!
Key Ingredients & Substitutions
Chicken Breast: Using cooked chicken breast is great for this salad since it’s lean and high in protein. Rotisserie chicken or leftover grilled chicken works well, too. If you want a different flavor, turkey breast is a good swap.
Cottage Cheese: This adds creaminess and extra protein without heavy mayo. You can use low-fat or full-fat cottage cheese depending on your preference. For a smoother texture, blend the cottage cheese before mixing.
Banana Peppers: These provide a tangy, slightly spicy crunch. Pickled ones add more zest, but fresh banana peppers work if you want less acidity. If unavailable, mild pepperoncini can be a good alternative.
Celery & Grapes: Celery contributes a crisp bite, and grapes add sweetness that balances the tangy peppers. You can skip grapes or substitute them with diced apple for a similar sweet touch.
How Do You Get the Creamiest Texture Without Using Mayo?
The secret to a creamy chicken salad here is the cottage cheese. It’s naturally creamy and packs protein. To make it even silkier:
- Use a blender or food processor to pulse the cottage cheese until smooth before mixing.
- Fold it gently with the chicken and veggies to keep the chunks intact but still coated well.
- If you like, add a little olive oil or a squeeze of lemon juice to loosen the texture and boost flavor.
Refrigerate the salad for at least 30 minutes so all the ingredients meld and the cottage cheese absorbs the flavors. This step really improves the texture and taste.
Equipment You’ll Need
- Large mixing bowl – I use it to combine everything easily and keep things from spilling.
- Cutting board and knife – for chopping celery, grapes, parsley, and banana peppers quickly and safely.
- Measuring cups and spoons – to keep the ingredients balanced and precise.
- Optional blender or food processor – helpful if you want to blend cottage cheese for a smoother texture.
- Refrigerator – to chill the salad before serving and let flavors meld.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham to change the meat flavor.
- Add chopped walnuts or pecans for crunch and extra healthy fats.
- Mix in shredded cheese like cheddar or mozzarella for a richer taste.
- Include sliced cucumbers or bell peppers for even more freshness and crunch.
High Protein Cottage Cheese Chicken Salad with Banana Peppers
Ingredients You’ll Need:
- 2 cups cooked chicken breast, diced or shredded
- 1 cup low-fat or full-fat cottage cheese
- ½ cup banana peppers, chopped (pickled or fresh, your choice)
- ½ cup celery, chopped
- ¼ cup red grapes, halved (optional for a touch of sweetness)
- ¼ cup fresh parsley, chopped
- 1 tablespoon olive oil (optional)
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of simple preparation plus at least 30 minutes chilling time. The chill time helps all the flavors mix wonderfully. In under an hour, you’ll have a fresh, protein-packed salad ready to enjoy!
Step-by-Step Instructions:
1. Mix the Main Ingredients:
In a large bowl, add the cooked chicken pieces and cottage cheese. Stir them gently to start combining the creamy base with the chicken.
2. Add the Veggies and Fruit:
Next, toss in the chopped banana peppers, celery, grapes if using, and the fresh parsley. These add crunch, tang, and just a little sweetness.
3. Season and Dress:
Drizzle the lemon juice and olive oil over your salad. Then sprinkle on garlic powder, salt, and pepper. Fold everything carefully so the salad stays creamy and well mixed.
4. Chill and Serve:
Cover the bowl and place it in the fridge for at least 30 minutes to let all the flavors come together. When ready, serve chilled on its own, over greens, or in your favorite sandwich or wrap.
Can I Use Frozen Chicken for This Salad?
Yes! Just make sure the chicken is fully thawed and cooked before adding it to the salad. Thaw frozen chicken overnight in the fridge or use the cold water method for quicker thawing.
Can I Substitute Greek Yogurt for Cottage Cheese?
Absolutely! Greek yogurt works well as a creamy, high-protein alternative. It will give the salad a slightly tangier flavor and a smoother texture.
How Long Will This Salad Keep in the Fridge?
Store the salad in an airtight container for up to 3 days. Stir it gently before serving, and keep it chilled to maintain freshness and flavor.
What Can I Serve with This Chicken Salad?
It’s great on whole grain bread as a sandwich, over a bed of mixed greens, or with crunchy crackers for a quick snack.
