Description
A light and protein-packed chicken salad that uses cottage cheese instead of mayo for creaminess and tang.
Ingredients
Scale
- 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