Description
A creamy, protein-packed chicken salad made with cottage cheese instead of mayo, featuring fresh dill, celery, and lemon juice for a light yet satisfying lunch.
Ingredients
Scale
- 2 cups (450g) small-curd cottage cheese
- 2 cups (225g) cooked and shredded chicken breast
- 1/4 cup (15g) fresh dill, chopped
- 2 stalks celery, finely diced
- 1/4 medium red onion, finely minced
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced or grated
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Shred the cooked chicken into bite-sized pieces using two forks.
- Finely dice the celery and mince the red onion. Chop the fresh dill.
- In a medium mixing bowl, add the cottage cheese and break up any large curds.
- Stir in the lemon juice, olive oil, minced garlic, salt, and pepper until the mixture is smooth and creamy.
- Add the shredded chicken, diced celery, red onion, and fresh dill to the bowl.
- Gently fold everything together until evenly coated, being careful not to mash the chicken.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
For a thicker consistency, drain the cottage cheese in a sieve for 10 minutes if it is very wet. Ensure the chicken is patted dry to prevent a soggy salad. This salad tastes better the next day and can be stored in the fridge for up to 4 days. Do not freeze as the cottage cheese texture will change. Serve on lettuce, in avocado, or on toast.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3
- Sodium: 450
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 6
- Fiber: 1
- Protein: 32
Keywords: high protein, cottage cheese, chicken salad, healthy lunch, meal prep, gluten-free, low carb, no cook