Ingredients:

  • 1.5 lbs cooked chicken breast, cubed or shredded
  • 1 cup low-fat cottage cheese (2% milkfat)
  • 0.5 cup non-fat plain Greek yogurt
  • 4 slices center-cut bacon, cooked and crumbled
  • 0.5 cup sharp cheddar cheese, finely shredded
  • 3 medium fresh jalapeños, de-seeded and finely diced
  • 0.25 cup green onions, thinly sliced
  • 0.5 cup celery, finely diced
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tbsp pickled jalapeño brine
  • 0.25 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Place 1 cup low-fat cottage cheese and 0.5 cup non fat Greek yogurt into a blender.
  2. Add 1 tbsp pickled jalapeno brine, 1 tsp garlic powder, and 0.5 tsp onion powder to the blender.
  3. Process on high until the mixture is completely liquid and no curds remain.
  4. Dice 3 medium fresh jalapenos into tiny pieces until they resemble small green confetti.
  5. Chop 4 slices of cooked bacon until you have small, crisp shards.
  6. Slice 0.25 cup green onions and 0.5 cup celery into uniform, thin pieces.
  7. Place 1.5 lbs cooked chicken breast into a large mixing bowl and top with the blended dairy mixture.
  8. Add the chopped jalapenos, bacon, celery, green onions, and 0.5 cup shredded cheddar cheese.
  9. Fold the ingredients together with a spatula until every piece of chicken is thoroughly coated.
  10. Season with 0.25 tsp salt and 0.25 tsp black pepper, then let it rest in the fridge for 10 minutes until the flavors have melded and the sauce has thickened.