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Leo’s High-Protein, No-Mayo Cottage Cheese Chicken Salad

A mound of creamy cottage cheese chicken salad mixed with celery and topped with fresh dill on a white plate.
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This is our favorite healthy chicken salad recipe. We swap out mayonnaise for creamy cottage cheese to boost the protein content, making it a satisfying, quick lunch or meal prep staple.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup low-fat cottage cheese (small or large curd)
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely minced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/4 teaspoon black pepper
  • Pinch of salt

Instructions

  1. Place the cooked, shredded chicken into a large mixing bowl.
  2. Add the cottage cheese, diced celery, minced red onion, and fresh dill to the bowl.
  3. In a small separate bowl, whisk together the Dijon mustard, lemon juice, black pepper, and salt.
  4. Pour the mustard mixture over the chicken and cottage cheese.
  5. Use a fork or spatula to gently mix all ingredients until they are just combined and creamy. Do not overmix.
  6. Taste the salad and adjust seasoning if needed.
  7. Cover the bowl and chill in the refrigerator for at least 15 minutes before serving to allow flavors to blend.
  8. Serve this high protein chicken salad on whole-grain bread, in lettuce wraps, or with crackers.

Notes

  • For a smoother texture, pulse the cottage cheese in a food processor briefly before mixing it with the other ingredients.
  • 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 walnuts for extra crunch and sweetness.
  • This makes a fantastic low carb chicken salad when served over a bed of fresh greens.

Nutrition

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