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High-Protein Cottage Cheese Chicken Salad (No Mayo)

A close-up of a creamy bowl of cottage cheese chicken salad mixed with bright green celery and purple red onion pieces.
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Make this creamy, high-protein chicken salad using blended cottage cheese instead of mayonnaise. It is quick to prepare, perfect for meal prepping, and suitable for low-carb lunches.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1 cup low-fat cottage cheese
  • 1 stalk celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Salt and black pepper to taste

Instructions

  1. Place the cottage cheese into a food processor or blender. Process until the cottage cheese is completely smooth and creamy, resembling a thick dressing.
  2. In a large bowl, combine the shredded chicken, chopped celery, and chopped red onion.
  3. Pour the blended cottage cheese mixture over the chicken and vegetables.
  4. Add the Dijon mustard and apple cider vinegar to the bowl.
  5. Fold all ingredients together until the chicken is evenly coated with the creamy dressing.
  6. Stir in the fresh dill. Season with salt and pepper to your preference.
  7. For the best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving.

Notes

  • For a smoother texture, blend the cottage cheese until it has no visible curds.
  • Serve this low-carb chicken salad in lettuce cups or over mixed greens for a lighter meal.
  • This recipe is excellent for meal prep; it keeps well in the refrigerator for up to four days.
  • Add 1/4 cup of halved grapes or chopped pecans for extra texture and sweetness.

Nutrition

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