High-Protein Cottage Cheese Chicken Salad (No Mayo)
You will love this light, creamy, and protein-packed chicken salad. We replace mayonnaise with cottage cheese for a healthier, high-protein lunch that comes together quickly. It is perfect for meal prep.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 cup low-fat cottage cheese
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions
- Place the cooked, shredded chicken in a medium bowl.
- Add the cottage cheese to the bowl. Use a fork to gently break up the cottage cheese slightly so it mixes more easily.
- Add the diced celery, minced red onion, fresh dill, Dijon mustard, and lemon juice to the chicken and cottage cheese mixture.
- Season with black pepper and salt.
- Mix all ingredients together until everything is well combined and the salad is creamy. Do not overmix.
- Taste the salad and adjust seasoning if needed.
- Cover the bowl and chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Notes
- For a low-carb option, serve this salad over crisp lettuce cups or bell pepper halves instead of bread.
- If you want a sweeter flavor, you can add 1/4 cup of halved grapes or finely chopped apple during step 3.
- This recipe is excellent for meal prep; it keeps well in an airtight container for up to four days.
- If you prefer a smoother texture, pulse the cottage cheese briefly in a food processor before mixing it with the other ingredients.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 3
- Sodium: 350
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 38
- Cholesterol: 85