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High-Protein, No-Mayo Cottage Cheese Chicken Salad

A close-up of creamy cottage cheese chicken salad mixed with red onion and topped with fresh dill.
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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 cooked chicken and cottage cheese into a food processor. Pulse several times until the mixture is creamy but still has some texture. Do not over-process until completely smooth.
  2. Transfer the chicken mixture to a medium bowl.
  3. Add the chopped celery, red onion, dill, Dijon mustard, lemon juice, pepper, and salt to the bowl.
  4. Stir all ingredients together until they are fully combined.
  5. Taste the salad and adjust seasoning if needed.
  6. Serve immediately or chill for at least 30 minutes for flavors to meld.

Notes

  • For a smoother texture, blend the cottage cheese separately until smooth before mixing with the chicken.
  • You can substitute celery with chopped pickles or sweet relish for a different flavor profile.
  • This salad keeps well in the refrigerator for up to four days when stored in an airtight container.
  • Serve this salad on lettuce cups, whole-wheat bread, or with crackers.

Nutrition

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