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 (rotisserie works well)
- 1 cup low-fat cottage cheese
- 1/4 cup celery, finely diced
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
- Place the cooked chicken and cottage cheese into a food processor. Pulse several times until the mixture is mostly smooth but still has some texture. Alternatively, use a fork to mash the cottage cheese and mix it well with the shredded chicken in a bowl.
- Transfer the chicken mixture to a medium bowl.
- Add the diced celery, minced red onion, chopped dill, Dijon mustard, and lemon juice to the bowl.
- Stir all ingredients together until they are evenly combined and creamy.
- Season with salt and pepper according to your preference.
- Cover the salad and chill in the refrigerator for at least 15 minutes before serving to allow flavors to blend.
Notes
- For a smoother texture, press the cottage cheese through a fine-mesh sieve before mixing.
- Add 1/4 cup of chopped grapes or dried cranberries for a touch of sweetness.
- Serve this salad over lettuce greens, in lettuce wraps, or between slices of whole-grain bread for a sandwich.
- This salad keeps well in the refrigerator for up to four days when stored in an airtight container.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 4
- Sodium: 350
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 38
- Cholesterol: 95