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Ultimate High-Protein, No-Mayo Cottage Cheese Chicken Salad (Ready in 10 Minutes)

A mound of creamy cottage cheese chicken salad mixed with celery and red onion, topped with fresh dill.
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Make this creamy, high-protein chicken salad using cottage cheese instead of mayonnaise. It is a quick, healthy lunch option perfect for meal prep or light dinners.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 cup low-fat cottage cheese
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • Salt and black pepper to taste

Instructions

  1. Place the cooked, shredded chicken into a medium bowl.
  2. Add the cottage cheese, chopped celery, and chopped red onion to the bowl.
  3. In a small dish, whisk together the Dijon mustard and lemon juice.
  4. Pour the mustard mixture over the chicken and vegetable mixture.
  5. Add the fresh dill, salt, and pepper.
  6. Use a fork or spoon to gently mix all ingredients until just combined. Do not overmix; you want some texture remaining from the cottage cheese curds.
  7. Taste the salad and adjust salt, pepper, or lemon juice as needed.
  8. Serve immediately or chill for later. This salad is great for a healthy sandwich filling or served over lettuce greens.

Notes

  • For a smoother texture, pulse the cottage cheese briefly in a food processor before mixing it with the other ingredients.
  • Add 1/4 cup of chopped grapes or dried cranberries for a touch of sweetness.
  • If you prefer a slightly tangier flavor, add 1 teaspoon of apple cider vinegar along with the lemon juice.
  • This recipe is excellent for meal prep; it keeps well in the refrigerator for up to four days.

Nutrition

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