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Creamy High-Protein Cottage Cheese Chicken Salad (No Mayo)

A mound of creamy cottage cheese chicken salad mixed with bright green celery and red onion pieces on a white plate.
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Make this creamy, high-protein chicken salad using cottage cheese instead of mayonnaise. It is quick to prepare and ideal for meal prep or a satisfying, light lunch.

Ingredients

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  • 2 cups cooked, shredded chicken breast
  • 1 cup low-fat cottage cheese
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • Salt and black pepper to taste

Instructions

  1. Place the cooked, shredded chicken into a medium mixing bowl.
  2. In a food processor or blender, combine the cottage cheese and Dijon mustard. Process until the mixture is smooth and creamy.
  3. Pour the creamy cottage cheese mixture over the shredded chicken.
  4. Add the chopped celery, minced red onion, and fresh parsley to the bowl.
  5. Stir all ingredients together until fully combined.
  6. Add the lemon juice, salt, and pepper. Mix well to incorporate seasonings.
  7. Taste the salad and adjust salt or pepper as needed.
  8. Chill the chicken salad for at least 15 minutes before serving for the best flavor.

Notes

  • For a low-carb option, serve this salad in lettuce cups or with sliced cucumbers instead of bread.
  • If you prefer a thinner consistency, add one teaspoon of water or milk at a time until you reach your desired texture.
  • This recipe is excellent for meal prep; it keeps well in the refrigerator for up to four days.

Nutrition

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