Cottage Cheese Chicken Salad Recipe
Introduction
Cottage Cheese Chicken Salad is a light, creamy dish perfect for a quick lunch or a healthy dinner. Combining tender chicken with a tangy, protein-rich dressing, this salad is both satisfying and nutritious. Its fresh crunch and subtle sweetness make it a crowd-pleaser any time of year.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup low-fat cottage cheese
- 1/2 cup Greek yogurt (non-fat or low-fat)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1/2 cup grapes, halved (optional)
- 1 tablespoon olive oil (optional)
- 1 tablespoon chopped fresh parsley (optional)
- 1/4 cup shredded carrots (optional)
- 1 tablespoon apple cider vinegar (optional)
- Salt and pepper to taste
Instructions
- Step 1: If using cooked chicken, shred it into bite-sized pieces. To cook chicken, season breasts lightly with salt and pepper, then sear in a hot pan with olive oil for 5-7 minutes per side until golden and cooked through. Let rest 5 minutes before shredding.
- Step 2: Dice the celery and red onion finely. Halve the grapes if using. Chop any optional vegetables like carrots finely for easy mixing.
- Step 3: In a medium bowl, mix cottage cheese, Greek yogurt, Dijon mustard, lemon juice, and a pinch of salt and pepper until smooth. Add a little water or more lemon juice for thinner dressing if desired.
- Step 4: In a large bowl, combine shredded chicken, diced vegetables, grapes, and the dressing. Stir gently to coat everything evenly.
- Step 5: Taste the salad and adjust seasoning or acidity with extra lemon juice or apple cider vinegar if preferred. Add more cottage cheese or yogurt for creaminess.
- Step 6: Cover and refrigerate the salad for about 30 minutes to allow flavors to meld. Serve chilled on greens, in wraps, or as a sandwich filling.
Tips & Variations
- Use leftover rotisserie chicken for a faster meal.
- Add chopped fresh herbs like parsley or dill for extra freshness.
- For a sweeter touch, include halved grapes or diced apple.
- Adjust the dressing thickness by adding a splash of water or more yogurt.
- Serve the salad on whole grain bread or lettuce wraps for variety.
Storage
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir before serving if separated. This salad is best enjoyed chilled and can be eaten cold or at room temperature. Avoid freezing, as the texture of the cottage cheese may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese instead of cottage cheese?
Cottage cheese offers a creamy texture with minimal fat, making it ideal for this salad. You can try ricotta or cream cheese, but they will alter the flavor and richness slightly.
Is this salad suitable for meal prepping?
Yes, this salad holds well for a few days in the fridge, making it a great option for meal prepping lunches or light dinners. Just keep it chilled and consume within 3 days for best taste and safety.
PrintCottage Cheese Chicken Salad Recipe
This Cottage Cheese Chicken Salad is a protein-packed, creamy, and refreshing dish that combines tender shredded chicken with a luscious cottage cheese and Greek yogurt dressing. Featuring crisp celery, sharp red onions, and sweet grapes, this salad offers a delightful balance of textures and flavors. It’s quick to prepare, perfect for a healthy lunch or light dinner, and can be enjoyed chilled on its own, over greens, or in a wrap.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes plus 30 minutes chilling
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients:
- 2 cups cooked chicken breast, shredded
- 1 cup low-fat cottage cheese
- 1/2 cup Greek yogurt (non-fat or low-fat)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1/2 cup grapes, halved (optional)
Optional Add-Ins:
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
- 1/4 cup shredded carrots
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preparing the Chicken: If using pre-cooked or rotisserie chicken, shred it into bite-sized pieces with a fork. To cook chicken breasts from scratch, season lightly with salt and pepper and sear in a hot pan with olive oil for 5-7 minutes per side until golden and cooked through. Allow to rest for 5 minutes before shredding.
- Prepare the Veggies: Dice the celery, red onion, and halve the grapes if using. Finely chop any additional optional vegetables like shredded carrots for texture and color.
- Make the Dressing: In a medium bowl, combine cottage cheese, Greek yogurt, Dijon mustard, lemon juice, and a pinch of salt and pepper. Stir thoroughly to create a smooth, creamy dressing. Adjust consistency by adding water or extra lemon juice if desired.
- Combine All Ingredients: In a large bowl, mix the shredded chicken, diced vegetables, grapes, and the creamy dressing. Gently stir to coat everything evenly.
- Taste and Adjust: Sample the salad and modify seasoning with extra lemon juice, vinegar, salt, or pepper to your liking. Add more cottage cheese or Greek yogurt if you prefer a creamier texture.
- Chill and Serve: Cover and refrigerate the salad for about 30 minutes to let flavors meld. Serve chilled over leafy greens, in a wrap, on a bed of lettuce, or as a stand-alone dish.
Notes
- Using rotisserie chicken significantly reduces prep time.
- Halving grapes balances sweetness with savory flavors.
- Adjust lemon juice and vinegar to control the salad’s tanginess.
- Refrigeration before serving enhances the flavor blend.
- Optional add-ins like parsley, olive oil, and carrots add extra freshness and richness.
Keywords: Cottage Cheese Chicken Salad, Healthy Chicken Salad, Low Fat Chicken Salad, Protein-packed Salad, Greek Yogurt Salad Dressing, Easy Chicken Recipe, Quick Lunch Salad
