Cook the chicken breast using your preferred method: bake, boil, or grill. Once fully cooked, let it cool slightly, then shred and chop into small pieces.

Dice the celery, slice the green onions, and finely chop the fresh jalapenos.

Cook the turkey bacon until crispy, then crumble it into small pieces.

In a large bowl, combine shredded chicken, celery, onions, jalapenos, turkey bacon, cottage cheese, and shredded cheddar cheese. Stir well to mix evenly.

In a food processor or blender, add sour cream, additional chopped jalapenos, cilantro, onion powder, garlic salt, and lime juice. Blend until smooth and creamy.

Pour the jalapeno dressing over the chicken mixture. Toss until all ingredients are coated evenly.

Chill the salad for 10 minutes to allow flavors to meld.

Serve as is, over salad greens, or inside keto wraps.