Cottage Cheese Chicken Salad for a Creamy, Healthy Twist

Enjoy a refreshing Cottage Cheese Chicken Salad, combining succulent chicken, creamy cottage cheese, and crunchy veggies for a healthy, high-protein meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pieces Boneless, skinless chicken breasts Provides the best texture for shredding

For the Salad Mix

1 cup Cottage Cheese Can substitute with Greek yogurt
1 cup Celery Can swap with apples or cucumbers
1 medium Red Onion Use green onions for a milder taste
2 tablespoons Dijon Mustard Yellow mustard is an alternative
1 tablespoon Fresh Herbs (e.g., parsley, dill) Customizable flavor
to taste Salt
to taste Pepper

Optional Additions

1 cup Grapes or Nuts For added sweetness or crunch

Equipment

Oven
Mixing bowl
Baking Sheet
Spatula

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C).
Place the seasoned chicken breasts on a parchment-lined baking sheet and bake for 25-30 minutes.
After baking, let the chicken rest for about 5 minutes, then shred into bite-sized pieces.
Chop the celery and red onion into small, even pieces.
In a large mixing bowl, combine shredded chicken, cottage cheese, chopped celery, diced onion, mustard, and fresh herbs.
Sprinkle in salt and pepper to taste, mixing well.
Serve chilled on its own, as a sandwich filling, or on greens.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

Chill salad for at least 30 minutes before serving to enhance flavors. Store leftovers in an airtight container for up to three days.

Tried this recipe?

Let us know how it was!