Cottage Cheese Chicken Salad: A Creamy High-Protein Lunch You’ll Make Again
This Cottage Cheese Chicken Salad is a creamy, high-protein twist on the classic recipe. Made with tender shredded chicken, whipped cottage cheese, crisp vegetables, fresh herbs, and sweet apple, it’s perfect for sandwiches, wraps, crackers, or a healthy lunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Lunch
- Method: Baked
- Cuisine: American
Ingredients
2 boneless skinless chicken breasts
Pinch of salt
Pinch of black pepper (optional)
1 cup cottage cheese
1 tablespoon water
1/3 cup finely diced celery
1/4 cup finely diced radishes
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1/2 apple, diced
1/4 cup diced red onion (optional)
Instructions
1. Season the chicken breasts with salt and black pepper. Bake at 400°F until the internal temperature reaches 165°F, about 20 minutes. Allow the chicken to cool, then shred with two forks.
2. Add the cottage cheese and water to a food processor or blender and blend until smooth and creamy.
3. Dice the celery, radishes, apple, parsley, dill, and red onion into small pieces.
4. Place the shredded chicken, whipped cottage cheese, diced vegetables, apple, and herbs into a large mixing bowl.
5. Stir until all ingredients are evenly coated.
6. Taste and adjust the seasoning if needed.
7. Serve immediately as a sandwich filling, with crackers, over lettuce, or refrigerate until ready to enjoy.
Notes
Rotisserie chicken can be used to save time.
Blending the cottage cheese creates a smooth, creamy dressing, but you can leave it unblended if preferred.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Dice all vegetables into similar-sized pieces for the best texture.
Serve with whole grain bread, lettuce wraps, pita, or crackers.