I love a chicken salad that feels fresh, protein-packed, and quick enough for weeknight lunches. This Chicken Salad with Cottage Cheese swaps heavy mayo for cottage cheese, giving you creaminess, tang, and extra protein in one bowl. I’ve made this version dozens of times, and it’s become my go-to when I want something healthy that still feels indulgent.
Why Make This Recipe
- High in protein and filling thanks to both cooked chicken and cottage cheese, so it powers you through the afternoon.
- Lighter and tangier than traditional mayo-based salads, yet still creamy and satisfying.
- Versatile and fast: you can use leftover rotisserie chicken or quickly bake breasts in 20–25 minutes.
- Great for meal prep—ready-to-eat lunches or picnic fare that travels well.
- Personal insight: I love this recipe because the cottage cheese gives a fresh curd texture that keeps the salad interesting bite after bite (if you like a smoother texture, a quick blend helps). You can also pair it with other fresh salads like this grilled option for a fuller meal: Grilled Chicken with Fresh Avocado Tomato Salad.
Recipe Overview
- Prep time: 10 minutes (plus chicken cook time if not using leftover)
- Cook time: 15–25 minutes (poaching) or 20–25 minutes (baking at 400°F / 200°C)
- Total time: 30 minutes (if cooking chicken)
- Servings: 4 (about 3/4 cup per serving)
- Difficulty: Easy
- Method: Poach or bake boneless chicken breasts, cool and shred; fold with cottage cheese and crunchy mix-ins for a no-fuss cold salad. If you want a fruity twist, this keto-friendly variation has a similar cottage-cheese base: Keto-Friendly Blackberry Cottage Cheese Chicken Salad Delight.
My Experience Making This Recipe
I tested this recipe with both poached and oven-baked chicken to see which texture held up best. Poached chicken stays juicier and mixes into the salad without drying out, while baked chicken has a little more savory depth from browning.
How to Make Chicken Salad with Cottage Cheese
Start with about 1 lb (450 g) cooked chicken breasts (two medium breasts), cooled and shredded or diced. In a large bowl, fold 2 cups (450 g) small-curd cottage cheese with 1/2 cup diced celery, 1/3 cup diced red onion, 2 tablespoons chopped fresh dill or parsley, 1–2 tablespoons lemon juice, 1–2 tablespoons mayonnaise or Greek yogurt for extra creaminess, salt, and pepper. Add the chicken and mix gently until coated; chill 15–30 minutes to let flavors meld. Expect bright, slightly tangy flavors and a solid, scoopable texture.
Expert Tips for Success
- Cook chicken gently: poach in simmering water for 12–15 minutes until internal temp reaches 165°F (74°C) for tender results. Use an instant-read thermometer for accuracy.
- Choose small-curd cottage cheese if you prefer a creamier mouthfeel; if you like it very smooth, briefly pulse cottage cheese in a blender to break curds. For inspiration on cottage-cheese-based breakfasts and texture control, see this baked egg variation: High Protein Baked Eggs with Cottage Cheese.
- Drain excess liquid: place cottage cheese in a fine sieve for 10 minutes to avoid a watery salad, especially if storing.
- Temper add-ins: toss in crunchy elements (celery, toasted nuts) right before serving to maintain texture.
- Use a sharp chef’s knife and chilled chicken for cleaner dice and prettier presentation.
How to Serve Chicken Salad with Cottage Cheese
- Spoon on toasted whole-grain bread or crostini for open-faced sandwiches.
- Serve in a halved avocado or butter lettuce cups for a low-carb presentation.
- Pack in mason jars layered with greens for portable lunches.
- Garnish with chopped herbs and a lemon wedge for marketside freshness at picnics or potlucks.
Storage and Reheating Guide
Store chicken salad in an airtight container in the refrigerator for 3–4 days. Use a shallow container to cool quickly and keep textures consistent. Freezing the mixed salad is not recommended—the cottage cheese becomes grainy and watery after thawing; you can freeze plain cooked chicken for up to 3 months and thaw in the fridge before mixing. Reheat frozen chicken gently in a 325°F (160°C) oven until 150°F (65°C), then cool before combining with cottage cheese.
Recipe Variations
- Mediterranean: swap dill for chopped kalamata olives, sun-dried tomatoes, and add 1/4 cup crumbled feta for a briny twist.
- Low-carb / Keto: omit any sweet fruit and serve in avocado halves; use full-fat cottage cheese.
- Dairy-free: replace cottage cheese with mashed silken tofu or a thick vegan yogurt for similar creaminess.
- Creamier, richer version: fold in 1/4 cup grated cheddar or a creamy pasta side such as this indulgent rotini if you want a heartier accompaniment: Creamy Velveeta Chicken Rotini Pasta with Mozzarella Garlic Cheese Sauce.
Nutritional Highlights
- High in lean protein from chicken and cottage cheese, which supports satiety and muscle maintenance.
- Lower in saturated fat when you choose low-fat cottage cheese or Greek yogurt instead of full mayo.
- Allergen note: contains dairy; may contain nuts if you add them—label accordingly. Aim for a 3/4–1 cup portion for a balanced meal with a side salad or whole grain.
Troubleshooting Common Issues
- Watery salad: drain cottage cheese in a fine mesh sieve for 10–15 minutes and pat chicken dry before mixing.
- Bland flavor: boost with 1 teaspoon Dijon mustard, an extra tablespoon of lemon juice, or a pinch of flaky sea salt.
- Dry chicken: slice cooked chicken against the grain and toss with a tablespoon of the cottage cheese mixture to moisten before combining fully.
Frequently Asked Questions
Q: Can I use canned chicken instead of cooking fresh?
A: Yes—canned chicken is a convenient substitute and keeps total time under 10 minutes. Drain it well and fold into the cottage cheese mixture; check seasoning since canned chicken can be saltier.
Q: Is Greek yogurt a good substitute for cottage cheese?
A: Greek yogurt works if you prefer a completely smooth texture; use 1 1/2 cups plain Greek yogurt for 2 cups cottage cheese and reduce added lemon slightly for balance.
Q: How long should I chill the salad before serving?
A: Chill 15–30 minutes to let flavors meld. Longer chilling (up to 24 hours) is fine, but add crunchy mix-ins like nuts or celery just before serving to preserve texture.
Q: Can I make this ahead for a picnic?
A: Yes—make the base 1 day ahead, store chilled in an airtight container, and pack crunchy items separately to add right before serving.
Conclusion
If you want another high-protein variation to compare techniques and flavor balances, check out this take on cottage-cheese chicken salad: High Protein Cottage Cheese Chicken Salad – The Balanced ….
Print
Chicken Salad with Cottage Cheese
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: High Protein, Low Carb
Description
A light and protein-packed chicken salad that uses cottage cheese instead of mayo for creaminess and tang.
Ingredients
- 1 lb (450 g) cooked chicken breasts, shredded or diced
- 2 cups (450 g) small-curd cottage cheese
- 1/2 cup diced celery
- 1/3 cup diced red onion
- 2 tablespoons chopped fresh dill or parsley
- 1–2 tablespoons lemon juice
- 1–2 tablespoons mayonnaise or Greek yogurt
- Salt and pepper to taste
Instructions
- In a large bowl, fold together cottage cheese, celery, red onion, dill (or parsley), lemon juice, and mayonnaise (or Greek yogurt).
- Add the shredded chicken and mix gently until coated.
- Chill for 15–30 minutes to let the flavors meld.
- Serve on toasted bread, in avocado halves, or in lettuce cups.
Notes
For a creamier texture, choose small-curd cottage cheese or blend briefly. Keep crunchy ingredients separate until serving to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg