Print

High-Protein, No-Mayo Cottage Cheese Chicken Salad

A generous mound of creamy cottage cheese chicken salad mixed with red onion and celery, topped with fresh dill.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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 chopped
  • 2 tablespoons red onion, finely minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/4 teaspoon black pepper
  • Pinch of salt

Instructions

  1. Place the cottage cheese in a food processor or blender. Process until completely smooth and creamy, scraping down the sides as needed.
  2. In a medium bowl, combine the shredded chicken, chopped celery, and minced red onion.
  3. Add the smooth cottage cheese mixture, chopped dill, Dijon mustard, and lemon juice to the bowl with the chicken.
  4. Mix all ingredients gently until everything is evenly coated and combined.
  5. Season with black pepper and salt to taste.
  6. Chill for at least 15 minutes before serving to allow flavors to blend.

Notes

  • For a lower sodium option, use low-sodium cottage cheese and omit added salt.
  • If you prefer a tangier flavor, add 1/2 teaspoon of apple cider vinegar along with the lemon juice.
  • Serve this salad over lettuce greens, in lettuce cups, or between two slices of whole-grain bread for a sandwich.
  • This salad keeps well in the refrigerator for up to four days, making it excellent for meal prep.

Nutrition

Find it online: https://spoonsprout.com/cottage-cheese-chicken-salad-recipe/