Description
Make a creamy, high-protein chicken salad using cottage cheese instead of mayonnaise. This recipe is quick to prepare and works well for meal prepping lunches.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup low-fat cottage cheese
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Place the cooked chicken, cottage cheese, celery, red onion, and dill into a medium bowl.
- Add the Dijon mustard and lemon juice to the mixture.
- Use a fork or a hand mixer on low speed to combine the ingredients until the salad reaches your desired creamy consistency. Do not overmix if you prefer some texture.
- Season the salad with salt and pepper. Mix gently.
- Taste the salad and adjust seasonings as needed.
- Serve immediately or chill for at least 30 minutes for better flavor integration.
Notes
- For a smoother texture, blend the cottage cheese separately before mixing it with the chicken.
- Use rotisserie chicken for the quickest preparation time.
- This salad keeps well in the refrigerator for up to four days when stored in an airtight container.
- Serve this salad on lettuce wraps, whole-grain bread, or with vegetable sticks.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- 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: 38
- Cholesterol: 95