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Cottage Cheese Chicken Salad

A creamy, refreshing salad made with tender chicken and crunchy vegetables in a rich cottage cheese dressing, perfect for quick lunches or easy dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup low-fat cottage cheese
  • 1 cup chopped celery
  • 0.5 cup finely diced red onion
  • 2 tbsp Dijon mustard
  • 2 tbsp fresh herbs (dill or parsley) You can mix and match the herbs.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Place the seasoned chicken breasts on a parchment-lined baking sheet and bake for 25-30 minutes until fully cooked.
  3. Let the chicken cool for 5 minutes.
  4. While the chicken bakes, chop the celery and red onion.
  5. Shred the cooled chicken into bite-sized pieces.
Mixing
  1. In a large mixing bowl, combine shredded chicken, cottage cheese, celery, onion, Dijon mustard, and fresh herbs. Stir until well-coated.
  2. Taste and adjust seasoning as needed.

Notes

This salad can be served on a bed of crisp lettuce, in a whole-wheat wrap, or with crackers. It stays good in the fridge for up to 3-4 days in an airtight container. For freezing, note that you can reheat it with a splash of water or extra cottage cheese to keep it creamy.