Description
Spicy, creamy, and full of jalapeño popper flavor — this keto chicken salad blends shredded chicken with cottage cheese, jalapeños, bacon, and ranch seasoning for a high-protein, low-carb dish that’s perfect for wraps, lettuce cups, or snacking!
Ingredients
2 cups shredded cooked chicken
1 cup full-fat cottage cheese (or Greek yogurt for smoother texture)
¼ cup diced pickled or fresh jalapeños (adjust to taste)
2 tbsp crumbled cooked bacon
2 tbsp green onions, chopped
1 tbsp ranch seasoning (ensure it’s sugar-free)
Optional: 1–2 tbsp mayonnaise or sour cream (for extra creaminess)
Optional: celery sticks, cucumber slices, or lettuce wraps for serving
Instructions
In a large bowl, combine shredded chicken , cottage cheese , jalapeños , bacon , and green onions .
Stir in ranch seasoning and mix well. Add mayo or sour cream if you prefer a richer, dip-like consistency.
Chill in the fridge for 10–15 minutes to let flavors meld together (optional but recommended).
Serve as a dip with celery sticks or on top of lettuce wraps , cucumber slices , or keto crackers .
- Prep Time: 10 mins
- Chill Time: 15 mins
Nutrition
- Serving Size: 4
- Calories: 280
- Fat: 12g
- Carbohydrates: 4g
- Protein: 30g