Description
This Protein Cottage Cheese Chicken Salad is a low-carb, high-protein meal that’s creamy, flavorful, and perfect for a healthy lunch or light dinner. Combining the smooth texture of blended cottage cheese with tender shredded chicken, crunchy celery, and zesty lemon, this salad offers a delicious and satisfying option that’s quick to prepare and easy to customize.
Ingredients
Scale
Main Ingredients
- 1 cup cottage cheese
- 2 cups shredded chicken (about 10 oz, can be canned or cooked chicken breast)
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 2 stalks celery, diced
- 1/4 cup red onion, diced
- 2 tablespoons fresh dill, chopped
- Splash of milk (optional, to facilitate blending)
Instructions
- Prepare the creamy dressing: Add 1 cup cottage cheese, 3 tablespoons mayonnaise, 2 tablespoons fresh lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/4 teaspoon salt to a blender or food processor. Blend until completely smooth and creamy. If needed, add a splash of milk to help the mixture blend easily and achieve a silky texture.
- Prep the chicken and vegetables: If using canned chicken, drain thoroughly and pat dry with paper towels to remove excess moisture. Dice 2 celery stalks and 1/4 cup red onion into small, uniform pieces for optimal texture. Chop 2 tablespoons of fresh dill finely for a fresh herbal note.
- Combine all ingredients: In a large mixing bowl, add the shredded chicken, diced celery, red onion, and chopped dill. Pour the creamy cottage cheese dressing over these ingredients and gently stir until everything is evenly coated and the salad is well mixed.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes before serving. This resting period allows the flavors to meld beautifully, enhancing the overall taste and texture of the salad.
Notes
- Blend for creaminess: Processing the cottage cheese until smooth creates a restaurant-quality texture that’s much more appealing than leaving it chunky.
- Drain chicken thoroughly: Pat the canned chicken dry with paper towels to prevent your salad from becoming watery and diluted.
- Dice vegetables uniformly: Keeping your celery and onion pieces similar in size ensures every bite has the perfect balance of flavors and textures.
- Chill before serving: Thirty minutes in the refrigerator allows all the flavors to meld together and creates the best taste experience.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 45 mg
