Ingredients
Chicken Salad
- 3 cups chopped rotisserie chicken (skin removed)
- 1 serving blended cottage cheese (see below)
- 2 tbsp mayonnaise or light mayonnaise
- 1/2 red onion, finely chopped
- 1/2 cup pepperoncinis, chopped
- 1 tbsp pepperoncini juice
- 1 tbsp hot pepper jelly
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional garnish: fresh parsley or chives, chopped
Blended Cottage Cheese
- 1 cup cottage cheese
- 2 tbsp pepperoncini juice
Instructions
- Blend the Cottage Cheese: In a food processor or blender, combine 1 cup of cottage cheese with 2 tablespoons of pepperoncini juice. Blend until the mixture is smooth and creamy, which enhances the texture and infuses a slight tangy flavor.
- Mix the Salad: In a large mixing bowl, add the chopped rotisserie chicken, the blended cottage cheese, and 2 tablespoons of mayonnaise. Stir well to coat the chicken evenly. Then, incorporate the finely chopped red onion, chopped pepperoncinis, garlic powder, onion powder, hot pepper jelly, 1 tablespoon pepperoncini juice, salt, and pepper. Mix thoroughly to combine all flavors and ingredients.
- Chill and Serve: Cover the chicken salad and refrigerate for at least 20 minutes. Chilling allows the flavors to meld beautifully. Serve the salad chilled over a bed of lettuce, on a croissant, stuffed into a gluten-free wrap, or with fresh vegetables or gluten-free crackers for dipping. Garnish optionally with fresh parsley or chives for added color and flavor.
Notes
- Use light mayonnaise for a lower-fat option.
- Substitute blended cottage cheese with Greek yogurt or dairy-free yogurt to suit dietary preferences.
- Adjust the amount of hot pepper jelly to control the heat level.
- This salad keeps well refrigerated for up to 3 days.
- Great for meal prep or a quick protein-packed lunch.
- Serve with gluten-free options to accommodate dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
