This High Protein Cottage Cheese Chicken Salad with Banana Peppers is a fresh and tasty twist on a classic chicken salad. It combines tender chicken breast with creamy cottage cheese and zesty banana peppers, giving you a nice mix of flavors and textures—creamy, tangy, and just a little bit spicy.
I love making this salad because it’s not only satisfying but also packed with protein, which helps me stay full and energized throughout the day. The cottage cheese makes it super creamy without needing a lot of mayo or heavy dressing. Plus, the banana peppers add a fun kick that keeps the salad interesting with every bite.
My favorite way to enjoy this chicken salad is on whole-grain bread or stuffed inside a fresh pita, but it also works great served over a bed of greens for a lighter meal. It’s perfect for lunches when you want something quick, healthy, and full of flavor. I always find myself reaching for this recipe when I want an easy meal that doesn’t feel boring.
Key Ingredients & Substitutions
Chicken Breast: Using cooked chicken breast keeps this salad lean and high in protein. Rotisserie chicken or leftover roasted chicken works well here for convenience.
Cottage Cheese: This ingredient makes the salad creamy without heavy mayo. Low-fat cottage cheese is great for a lighter option. If you’re dairy-free, try mashed avocado or a plant-based yogurt instead.
Banana Peppers: They add a nice tang and mild heat. Pickled banana peppers give more flavor, but fresh ones work if you prefer less acidity. You can swap them for mild jalapeños if you want a different kind of kick.
Celery and Cucumber: These bring a crunchy texture that balances the creaminess. Feel free to add bell peppers or carrots for variety or based on what you have.
Fresh Dill: Dill brightens the salad with a fresh, herbal note. If you don’t have dill, parsley or chives are lovely substitutes.
How Can I Get the Creamy Texture Without Overusing Mayonnaise?
The key to creamy chicken salad here is the cottage cheese. It adds smoothness and protein without needing much mayo.
- Start by mixing the cottage cheese and mayo to get a rich base.
- Add it slowly to the chicken and veggies, folding gently to avoid breaking up the chicken too much.
- If you want it creamier, add a bit more cottage cheese or a splash of Greek yogurt.
- For a lighter version, skip the mayo altogether and add extra lemon juice or mustard for flavor.
Chilling the salad before serving helps the flavors meld and the texture firm up a bit, making it even more enjoyable to eat.
Equipment You’ll Need
- Large mixing bowl – I like using a roomy bowl to easily combine all ingredients without making a mess.
- Cutting board and knife – for chopping banana peppers, celery, red onion, and cucumber; a sharp knife makes it quicker.
- Measuring cups and spoons – help you add the right amount of ingredients for flavor balance.
- Spatula or large spoon – perfect for gently folding everything together without mashing the chicken.
- Refrigerator – to chill the salad and let the flavors meld before serving.
Flavor Variations & Add-Ins
- Swap chicken for turkey or cooked shrimp for a different protein twist.
- Add chopped apples or grapes for a touch of sweetness that balances the tang.
- Include shredded cheese like cheddar or mozzarella for extra richness.
- Spice it up with cayenne pepper, hot sauce, or chopped jalapeños if you like more heat.
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 cottage cheese
- 1/4 cup mayonnaise (optional or adjust for creaminess)
- 1/2 cup banana peppers, chopped (pickled or fresh)
- 1/2 cup celery, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped (plus extra for garnish)
- 1/4 cup cucumber, diced
- 1/4 cup grapes, halved (optional, for a hint of sweetness)
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- Red pepper flakes (optional, a pinch for extra heat)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare. You’ll want to chill the salad in the refrigerator for at least 30 minutes before serving to let all the flavors blend together nicely.
Step-by-Step Instructions:
1. Mix the Main Ingredients:
In a large mixing bowl, combine the cooked chicken breast, cottage cheese, and mayonnaise. Stir everything together until the mixture is smooth and creamy.
2. Add the Veggies and Flavorings:
Add the chopped banana peppers, celery, red onion, cucumber, grapes, and fresh dill to the bowl. Then, season the mix with lemon juice, garlic powder, salt, and black pepper. If you like a little heat, sprinkle in some red pepper flakes.
3. Combine and Chill:
Gently fold all the ingredients together, making sure they are evenly mixed without mashing the chicken. Taste the salad and adjust the seasoning if needed. Cover and refrigerate for at least 30 minutes to let the flavors meld.
4. Serve and Enjoy:
Before serving, garnish with fresh dill and a light sprinkle of red pepper flakes. This salad is great chilled, served on whole-grain bread, over leafy greens, or paired with crackers.
Equipment You’ll Need:
- Large mixing bowl for combining ingredients
- Cutting board and sharp knife for chopping vegetables and chicken
- Measuring cups and spoons for accurate ingredient amounts
- Spatula or large spoon for folding the salad together gently
- Refrigerator to chill the salad and enhance flavors
Flavor Variations & Add-Ins:
- Swap chicken for turkey or cooked shrimp for a different protein option.
- Add chopped apples or more grapes for a sweet contrast to the tangy peppers.
- Include some shredded cheddar or mozzarella cheese for extra richness.
- Spice it up with cayenne pepper, hot sauce, or jalapeños if you like it hotter.
Can I Use Frozen Chicken for This Salad?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking or shredding. Thaw overnight in the fridge or use the defrost setting on your microwave for quicker results.
What Can I Substitute for Cottage Cheese?
If you don’t have cottage cheese, Greek yogurt is a great alternative that keeps the salad creamy and adds protein. For a dairy-free option, mashed avocado or a plant-based creamy dressing works well too.
How Long Will This Salad Keep in the Fridge?
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving, and always check for freshness before eating.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad a few hours or even a day in advance. Chilling it allows the flavors to meld beautifully. Just add fresh herbs like dill right before serving to keep them vibrant.