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cottage cheese chicken salad

Creamy Cottage Cheese Chicken Salad

This protein-packed cottage cheese chicken salad combines tender shredded chicken with creamy cottage cheese, crunchy vegetables, and bright lemon for a delicious and nutritious meal that's perfect for lunch or meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Protein Salads
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Salad
  • 2 cups cooked chicken breast shredded or diced
  • 1 cup cottage cheese
  • 1/2 cup celery diced
  • 1/4 cup green onions sliced
  • 2 tablespoons lemon juice fresh
  • 2 tablespoons mayonnaise or Greek yogurt
  • salt and black pepper to taste
  • 1 tablespoon fresh dill chopped, for garnish (optional)
Optional Add-ins
  • 1/2 cup red grapes halved
  • 1/4 cup walnuts or almonds toasted and chopped
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon garlic powder

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Mixing spoon or spatula

Method
 

  1. In a large mixing bowl, combine the shredded chicken and cottage cheese, gently folding them together until well integrated.
  2. Add the diced celery and sliced green onions to the chicken mixture.
  3. In a small bowl, whisk together the lemon juice and mayonnaise (or Greek yogurt) until smooth.
  4. Pour the dressing over the chicken mixture and fold gently until all ingredients are evenly coated.
  5. Season with salt and freshly ground black pepper to taste.
  6. If using optional ingredients like grapes, nuts, Dijon, or garlic powder, fold them in now.
  7. For best flavor, cover and refrigerate for at least 30 minutes before serving.
  8. Before serving, taste and adjust seasonings if necessary. Garnish with fresh dill if desired.

Notes

  • Use rotisserie chicken for a convenient time-saver.
  • For a lower-fat version, use 1% cottage cheese and Greek yogurt instead of mayonnaise.
  • This salad is excellent for meal prep and will keep for up to 3 days in the refrigerator.
  • Serve in lettuce cups for a low-carb lunch option.