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High Protein Cottage Cheese Chicken Salad Sandwich

High Protein Cottage Cheese Chicken Salad Sandwich - recipe card
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A creamy, protein-packed twist on classic chicken salad, using cottage cheese blended with Greek yogurt for a tangy, rich texture. Shredded chicken breast is tossed with crisp celery, red onion, and fresh herbs, then piled high on toasted bread for a satisfying, high-protein lunch.

Ingredients

Scale
  • 3 cups cooked chicken breast, shredded (about 1 lb / 450g)
  • 1 cup full-fat cottage cheese (small curd)
  • 1/4 cup plain Greek yogurt (2% or full-fat)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup celery, finely diced (about 2 stalks)
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
  • 8 slices whole grain or sourdough bread (or 4 sandwich rolls)
  • Optional: 1 cup baby spinach or arugula for serving

Instructions

  1. Place the shredded chicken in a large mixing bowl. If using freshly cooked chicken, let it cool slightly before mixing so the dressing doesn’t warm and thin out.
  2. In a separate small bowl, combine the cottage cheese, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Stir until the mixture is smooth and well blended—this is the creamy base that provides the tangy flavor and protein boost.
  3. Pour the cottage cheese dressing over the shredded chicken. Use a fork or spatula to toss everything together until the chicken is evenly coated.
  4. Add the diced celery and red onion. These provide a satisfying crunch and a fresh, slightly sharp note that balances the creamy dressing.
  5. Fold in the fresh dill. The dill adds a bright, herbal flavor that complements the chicken and cottage cheese. If using dried dill, add it now as well.
  6. Taste the chicken salad and adjust seasoning if needed—add more salt, pepper, or lemon juice to brighten it up. Keep in mind the flavors will mellow as it chills.
  7. If serving immediately, toast the bread slices until golden and crisp. Toasting prevents the bread from getting soggy when the salad is piled on.
  8. To assemble the sandwiches, divide the chicken salad equally among 4 slices of bread (or 4 rolls). Spread it out evenly, leaving a small border at the edges.
  9. If using, top with a handful of baby spinach or arugula for extra freshness and nutrients. Place the remaining bread slices on top and press gently.
  10. Serve immediately, or wrap the sandwiches tightly in plastic wrap and refrigerate for up to 2 days. For meal prep, keep the chicken salad and bread separate, assembling just before eating.

Notes

Storage: Store chicken salad in an airtight container in the fridge for up to 3 days. Do not freeze, as the dairy dressing may separate. For sandwiches, assemble fresh to prevent sogginess; if prepping ahead, keep the chicken salad and bread separate. To reheat, enjoy cold or bring to room temperature; do not microwave the salad as it will become watery. Use rotisserie chicken for convenience—just remove the skin and shred the meat.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-cottage-cheese-chicken-salad-sandwich/