High Protein Chipotle Chicken Salad

If you’re looking for a chicken salad that actually holds its own at lunch (instead of leaving you hungry an hour later), this High Protein Chipotle Chicken Salad is the one. It’s loaded with shredded chicken, black beans, crunchy bell peppers, and celery, then tossed in a smoky, tangy chipotle dressing made from blended cottage cheese. One bite and you’ll understand why this has become my go-to chicken salad recipe.

Plates with mixed bean and vegetable salad, round crackers, and fresh herbs on a light surface. Colorful salad contains beans, chopped vegetables, and herbs, served alongside crackers for dipping.

This one came together after a lot of chicken salad testing, and it’s easily my favorite version yet. Between the protein from the chicken and cottage cheese and the fiber from the black beans and veggies, it’s a lunch that’s going to keep you full for hours. It’s delicious on its own, but I love scooping it up with my favorite crackers ever (Ella’s Flats crackers) if you want something crunchy alongside it.

What really sets this dressing apart is the chipotle peppers in adobo. They bring a deep, smoky heat that’s totally different from your average chicken salad dressing, and blending it with cottage cheese instead of mayo keeps things creamy without weighing the whole dish down. If you’re someone who likes a little spice but doesn’t want it to take over, this dressing hits that balance perfectly.

This is also one of those recipes that gets better as it sits, which makes it an ideal meal prep option. Make a big batch on Sunday, portion it into containers, and you’ve got lunch handled for most of the week. It also travels well, so it’s a great one to pack for the office or bring along on a road trip.

Assorted fresh ingredients on a table, including chopped vegetables, black beans, shredded chicken, cottage cheese, lime, garlic cloves, spices, and herbs in bowls and dishes, ready for meal preparation. — To make this chicken salad, you’ll need cottage cheese, chipotle peppers in adobo, limes, garlic, smoked paprika, salt, pepper, chicken, black beans, red and orange bell pepper, celery, green onions, and cilantro.

A glass of creamy orange sauce with a spoon, surrounded by halved limes, garlic, cottage cheese, cilantro, a red bell pepper, and a can of sauce on a kitchen counter. — To make this chicken salad, you’ll need cottage cheese, chipotle peppers in adobo, limes, garlic, smoked paprika, salt, pepper, chicken, black beans, red and orange bell pepper, celery, green onions, and cilantro.

What You Need to Make This Chipotle Chicken Salad

Cottage Cheese: Fat-free cottage cheese is the base of the dressing, blending until creamy and smooth while packing in extra protein. It’s a great mayo alternative if you want a lighter, protein-forward dressing.
Chipotle Peppers in Adobo: These smoky, spicy peppers are what give the dressing its signature kick. You’ll find them canned in the international aisle, and just two peppers pack in a ton of flavor.
Adobo Sauce: The sauce that the chipotle peppers are canned in adds even more smoky depth to the dressing. Don’t skip scooping a little extra out of the can.
Limes: Fresh lime juice brightens up the dressing and balances out the smokiness of the chipotle.
Garlic: Garlic adds a savory depth to the dressing that rounds out the smoky and tangy flavors.
Smoked Paprika: A touch of smoked paprika reinforces the smokiness from the chipotle peppers.
Kosher Salt: Salt helps balance and bring out all of the flavors in the dressing.
Black Pepper: A little black pepper adds warmth and rounds out the seasoning in the dressing.
Water: Add it gradually until you reach your desired consistency.
Chicken Breast: Rotisserie chicken works great here too if you want to save time.
Black Beans: Black beans add fiber, protein, and a hearty texture to the salad.
Red Bell Pepper: Adds sweetness and a satisfying crunch. It also brings a nice pop of color to the salad.
Orange Bell Pepper: Orange bell pepper adds even more crunch and a subtly different sweetness than the red.
Celery: Adds classic chicken salad crunch and a little freshness.
Green Onions: Add a mild, fresh onion flavor without overpowering the dish.
Cilantro: If you’re not a cilantro fan, parsley makes a fine substitute.

Large bowl with sections of shredded chicken, black beans, chopped celery, chopped red and orange bell peppers, green onions, and cilantro. Small bowls with sauce and extra vegetables surround it. — Next, prepare the salad. Finely chop the cooked chicken breast and add it to a large mixing bowl. Add in the black beans, diced red and orange bell peppers, chopped celery, sliced green onions, and cilantro.

How to Make This Chipotle Chicken Salad

To make this chicken salad, start by making the dressing. Add the cottage cheese, chipotle peppers, adobo sauce, lime juice, garlic, smoked paprika, salt, and pepper to a blender, leaving out the water for now.

Blend until completely smooth. If the dressing is thicker than you’d like, add the water a little at a time and blend again until you reach a consistency you’re happy with. Once it’s ready, set it aside.

A bowl with shredded chicken, black beans, chopped celery, red and orange bell peppers, green onions, and cilantro, topped with creamy dressing. A hand pours more dressing from a glass. Plates and herbs surround the bowl. — *Pour the chipotle dressing over the top and toss everything together until it’s fully coated.*

A bowl of colorful vegetarian salad with black beans, corn, bell peppers, and herbs, with a blue spoon. Fresh cilantro, crackers, and a patterned plate are nearby. — *Pour the chipotle dressing over the top and toss everything together until it’s fully coated.*

Next, prepare the salad. Finely chop the cooked chicken breast and add it to a large mixing bowl. Add in the black beans, diced red and orange bell peppers, chopped celery, sliced green onions, and cilantro.

Pour the chipotle dressing over the top and toss everything together until it’s fully coated. Serve right away, or store it in a covered container in the refrigerator for up to five days.

Frequently Asked Questions

Can I make this ahead of time?

Yes! This salad is perfect for meal prep or for entertaining. You can make the dressing up to 3 days in advance and store it separately, then toss everything together the day you plan to serve it.

How long does this salad last in the fridge?

Stored in an airtight container, this salad will keep well in the refrigerator for up to five days, making it an easy grab-and-go lunch all week long.

Is this recipe gluten-free?

Yes, all of the ingredients in this recipe are naturally gluten-free. Just double check the label on your canned chipotle peppers and adobo sauce if you have a severe sensitivity.

Can I use rotisserie chicken instead of cooking my own?

Yes! Rotisserie chicken is a great shortcut here and works just as well as freshly cooked chicken breast.

What can I serve this with?

This salad is delicious on its own, scooped up with crackers, wrapped in a tortilla, or served over a bed of greens. It’s versatile enough to work for lunch, dinner, or an entertaining spread.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!