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High Protein Cottage Cheese Chicken Salad

High Protein Cottage Cheese Chicken Salad - recipe card
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A creamy, tangy chicken salad packed with 42 grams of protein per serving, thanks to a base of cottage cheese blended with Greek yogurt. The fresh dill, red onion, and celery add a satisfying crunch, while the lemon juice brightens every bite.

Ingredients

Scale
  • 1 cup (8 oz) full-fat cottage cheese
  • 1/2 cup plain full-fat Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups cooked chicken breast, diced into 1/2-inch cubes (about 12 oz cooked)
  • 1/2 cup celery, finely diced (about 1 stalk)
  • 1/4 cup red onion, finely diced (about 1/4 small onion)
  • 2 tbsp fresh dill, chopped (or 2 tsp dried dill)

Instructions

  1. In a medium mixing bowl, combine the cottage cheese, Greek yogurt, lemon juice, Dijon mustard, garlic powder, kosher salt, and black pepper. Stir with a spatula until the dressing is well combined and smooth, with small curds of cottage cheese still visible for texture.
  2. Taste the dressing and adjust seasoning if needed—it should be tangy and well-seasoned, as it will season the chicken and vegetables.
  3. Add the diced cooked chicken breast to the bowl. Use a spatula to fold the chicken into the dressing until every piece is coated.
  4. Add the finely diced celery and red onion. Fold them in gently until evenly distributed throughout the salad.
  5. Add the fresh dill (or dried dill if using). Fold once more to incorporate, being careful not to overmix and break up the chicken chunks.
  6. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld before serving. This step is important for the dried dill to rehydrate and for the onion to slightly mellow.
  7. If you prefer a smoother texture, you can blend half of the cottage cheese and Greek yogurt in a food processor until creamy before mixing with the rest. This will yield a more luxurious, emulsified dressing.
  8. Serve immediately over a bed of greens, on high-protein bread, or with crackers.
  9. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes even better after a few hours as the flavors continue to develop.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 3 days. The salad will stay creamy and flavorful. Freezing is not recommended, as the dairy-based dressing will separate and become watery upon thawing. Reheating: This is a no-cook recipe; serve chilled or at room temperature. If you prefer a warmer version, heat gently in a nonstick skillet over medium-low heat for 2-3 minutes, stirring often, but do not boil. For extra protein boost, add 1/2 cup of cooked chickpeas or 1/4 cup of toasted sunflower seeds.

Nutrition

Keywords: high protein chicken salad, cottage cheese chicken salad, healthy chicken salad recipe, no cook chicken salad, high protein lunch, low carb chicken salad, chicken salad with cottage cheese, easy meal prep chicken salad, American salad

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