Print

The Ultimate High-Protein Cottage Cheese Chicken Salad: Creamy, Mayo-Free Lunch Prep

A scoop of creamy cottage cheese chicken salad mixed with celery and red onion, garnished with fresh dill.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this high-protein chicken salad by swapping mayonnaise for cottage cheese. It delivers a creamy texture and is perfect for quick, healthy lunches, meal prep, sandwiches, or wraps.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 cup low-fat cottage cheese (small curd preferred)
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • Salt and black pepper to taste

Instructions

  1. Place the cooked, shredded chicken in a large mixing bowl.
  2. Add the cottage cheese, diced celery, and diced red onion to the bowl.
  3. In a separate small bowl, whisk together the fresh dill, Dijon mustard, and lemon juice.
  4. Pour the dressing mixture over the chicken and vegetable mixture.
  5. Use a fork or spatula to gently mix all ingredients until the salad is evenly combined and creamy. Do not overmix.
  6. Season with salt and black pepper to your preference.
  7. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
  8. Serve this protein-packed lunch idea on lettuce cups, whole-grain bread, or as a dip.

Notes

  • For a sweeter variation, add 1/4 cup of halved grapes or dried cranberries.
  • If you prefer a tangier flavor, substitute the lemon juice with 1 tablespoon of pickle juice.
  • This recipe is excellent for meal prep; it keeps well in the refrigerator for up to four days.
  • To achieve a smoother texture, pulse the cottage cheese briefly in a food processor before mixing it with the chicken.

Nutrition

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