Jalapeño Popper Chicken Salad

Recipe Tips

• Blended cottage cheese gives it that creamy texture without using cream cheese—just blend it until totally smooth

• Use rotisserie chicken or leftover cooked chicken to save time

• Pickled jalapeños add more flavor and are a little less spicy than fresh ones

• If you want it extra creamy, add an extra tablespoon of mayo or cottage cheese

• Let it chill for 10–15 minutes before serving so the flavors really come together

• It works great as a dip with crackers or cucumber slices, too

Ingredient Swaps:

• No cottage cheese ? Sub Greek yogurt or add an extra tablespoon of mayo

• No mayo ? Use all cottage cheese or Greek yogurt for a tangier version

• Dairy free ? Use dairy-free cream cheese or mayo and skip the cheddar

• Not into spicy ? Use mild green chiles instead of jalapeños

• No bacon ? Try chopped turkey bacon or leave it out for a lighter option

• Want extra protein ? Stir in a scoop of unflavored collagen or protein powder

Meal Prep Tips: Make it once and eat it for days, as this chicken salad holds up really well in the fridge. I like storing it in a glass container and scooping it into wraps, sandwiches, or lettuce cups throughout the week. It also works great as a dip for crackers or bell pepper slices. If making ahead, add bacon just before serving to keep it crisp.

Storage Tips: Keep in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving if any liquid separates.

Troubleshooting:

• Too thick ? Add a splash of milk or a little more mayo to loosen it up.

• Too spicy ? Use fewer jalapeños or go with mild ones. You can also balance with extra cottage cheese or yogurt.

• Too bland ? Don’t skip the salt and garlic powder, it makes all the difference. You can also add a squeeze of lemon juice for brightness.