Description
Make this incredibly creamy, high-protein chicken salad using cottage cheese instead of mayonnaise. It is quick to assemble, perfect for healthy meal prep, and great served in wraps or over lettuce.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 cup low-fat cottage cheese
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions
- Place the cooked, shredded chicken into a medium mixing bowl.
- Add the cottage cheese, chopped celery, minced red onion, fresh dill, Dijon mustard, lemon juice, black pepper, and salt to the bowl.
- Use a fork or a hand mixer on low speed to gently combine the ingredients. Mix until the salad reaches your desired creamy consistency; you can leave it slightly chunky or blend until very smooth.
- Taste the salad and adjust seasonings, adding more lemon juice or salt if needed.
- Cover the bowl and chill the high-protein chicken salad in the refrigerator for at least 15 minutes to allow the flavors to meld.
- Serve this protein-packed lunch idea immediately over crisp lettuce, in whole-grain bread, or tucked into low-carb wraps.
Notes
- For added crunch and flavor, try mixing in 1/4 cup of chopped grapes or sliced banana peppers.
- This recipe is excellent for make-ahead chicken salad; it keeps well in the refrigerator for up to four days.
- If you prefer a thinner consistency, add one teaspoon of milk or water at a time until you reach your preferred texture.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 3
- Sodium: 350
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 39
- Cholesterol: 105