Description
You will love this creamy, high-protein chicken salad that uses cottage cheese instead of mayonnaise. It is quick to make, perfect for healthy lunches, and great for meal prep.
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup low-fat cottage cheese
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely minced
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup sliced grapes or chopped pecans for texture
Instructions
- Place the cooked, shredded chicken into a medium mixing bowl.
- Add the cottage cheese to the bowl. You can use small curd or large curd based on your preference for texture.
- Add the chopped celery, minced red onion, Dijon mustard, and apple cider vinegar to the bowl.
- Season with salt and black pepper.
- Use a fork or a hand mixer on low speed to gently combine the ingredients until the mixture is creamy but still has some texture from the chicken pieces. Do not overmix if you prefer a chunkier salad.
- If you are adding grapes or pecans, gently fold them in now.
- Taste the salad and adjust seasoning if needed.
- Serve immediately or chill for at least 30 minutes for flavors to meld. This is a fantastic sandwich filling idea or great over greens for a light chicken salad.
Notes
- For an even creamier texture, blend the cottage cheese separately with the mustard and vinegar before mixing it with the chicken.
- This recipe is excellent for gluten free chicken salad when served in lettuce wraps or with gluten free crackers.
- Make ahead chicken salad: This keeps well in the refrigerator for up to 4 days, making it a perfect protein packed lunch option.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 4
- Sodium: 350
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 38
- Cholesterol: 95