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The Ultimate High-Protein, Creamy Cottage Cheese Chicken Salad (Mayo-Free)

Two lettuce cups filled with creamy cottage cheese chicken salad, garnished with celery pieces.
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Make this easy, high-protein chicken salad using cottage cheese instead of mayonnaise for a lighter, creamy texture. It is perfect for quick lunches, meal prep, or serving in lettuce wraps.

Ingredients

Scale
  • 3 cups cooked, shredded chicken
  • 1 cup low-fat cottage cheese
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely minced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the cooked, shredded chicken into a large mixing bowl.
  2. In a separate small bowl, combine the cottage cheese and Dijon mustard. Use an immersion blender or food processor to blend the mixture until it is completely smooth and creamy. This step creates your mayo-free base.
  3. Add the smooth cottage cheese mixture to the shredded chicken.
  4. Mix in the chopped celery, minced red onion, fresh dill, garlic powder, salt, and pepper.
  5. Stir all ingredients together until everything is evenly combined and coated with the creamy dressing.
  6. Taste the salad and adjust salt or pepper as needed.
  7. Cover the bowl and chill the chicken salad in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.

Notes

  • For a low-carb option, serve this salad in crisp lettuce cups or hollowed-out cucumber halves instead of bread.
  • If you prefer a tangier flavor, add 1 tablespoon of sweet pickle relish or finely chopped dill pickles.
  • This recipe is excellent for protein-packed meal prep; it keeps well in the refrigerator for up to four days.

Nutrition

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