Make this high protein chicken salad using cottage cheese instead of mayonnaise for a lighter, creamy texture. This recipe is ready in 10 minutes and is perfect for easy meal prep, low carb lunches, or satisfying sandwich filling.
Author:jesscarter
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:4 servings 1x
Category:Lunch
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken (rotisserie chicken works well)
1 cup low-fat cottage cheese
1/4 cup celery, finely diced
1/4 cup red onion, finely diced
1 tablespoon fresh dill, chopped
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and black pepper to taste
Optional additions: 1/4 cup halved grapes or chopped pecans
Instructions
Place the cottage cheese into a food processor or high-speed blender. Process until the cottage cheese is completely smooth and resembles a thick, creamy dressing. This step is key for the mayonnaise texture.
In a medium bowl, combine the shredded chicken, diced celery, and diced red onion.
Add the smooth cottage cheese mixture, Dijon mustard, garlic powder, and fresh dill to the chicken mixture.
Stir all ingredients together until everything is evenly coated and combined.
Season with salt and pepper. Taste and adjust seasonings as needed.
If using optional additions like grapes or pecans, gently fold them in now.
For the best flavor and texture, cover the salad and chill in the refrigerator for at least 15 minutes before serving.
Notes
For a truly smooth, mayonnaise-like consistency, blend the cottage cheese until no curds remain.
This high protein chicken salad keeps well for up to 4 days in the refrigerator, making it excellent for work lunches.
Serve this mayo free chicken salad in lettuce wraps for a low carb chicken salad option, or use it as a healthy sandwich filling.