High-Protein, No-Mayo Cottage Cheese Chicken Salad
Make this quick, high-protein chicken salad using cottage cheese instead of mayonnaise for a creamy, healthy lunch base. It is ready in under 15 minutes and works well for meal prep.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 cup low-fat cottage cheese
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the cooked, shredded chicken into a medium mixing bowl.
- Add the cottage cheese, diced celery, and diced red onion to the bowl.
- In a small separate dish, whisk together the Dijon mustard and apple cider vinegar.
- Pour the mustard mixture over the chicken and vegetables.
- Season with salt and pepper.
- Use a fork or spatula to gently mix all ingredients until the salad is evenly combined and creamy. Do not overmix if you prefer a chunkier texture.
- Taste and adjust seasoning if needed.
- Serve immediately or chill for later meal prep.
Notes
- For a low carb option, serve this salad over crisp lettuce cups or bell pepper halves instead of bread.
- If you prefer a smoother texture, blend the cottage cheese briefly before mixing it with the other ingredients.
- Add 1/4 cup of halved grapes or chopped pickles for extra flavor and crunch.
- This recipe is excellent for making ahead; it keeps well in the refrigerator for up to four days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 3
- Sodium: 350
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 38
- Cholesterol: 95