Cottage Cheese Chicken Salad

Name: Cottage Cheese Chicken Salad
Prep time: 15 min
Total time: 75 min
Ingredients: 2 large cooked chicken breasts (shredded or cubed (3 cups)); 3/4 cup celery (diced (3 large)); 1/4 cup red onion (finely chopped); 1/4 cup parsley or dill (finely chopped); 1 cup pecans, walnuts, almonds or cashews; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 1/4 cups cottage cheese; 3 tablespoons milk; 1 small garlic clove; 1 tablespoon Dijon mustard; 1 tablespoon any vinegar (except balsamic)

By Olena Osipov

5 from 1 vote

May 09, 2025

HP LC KF GF MP

Jump to Recipe Comments

This post may contain affiliate links. See my disclosure policy.

Creamy Cottage Cheese Chicken Salad is a high-protein, no mayo spin on the classic that’s perfect for sandwiches, wraps, or straight from the bowl!

This cottage cheese chicken salad recipe is what happens when you take everything you love about classic chicken salad and give it a high protein, creamy upgrade without the mayo!

I’ve always loved a good chicken salad on a hot day, and this chicken salad with cottage cheese is now right up there with my healthy chicken salad!

Why You’ll Love This Recipe

Lower in calories: Blended cottage cheese takes the place of mayo, cutting back on calories without sacrificing flavor or creaminess.
Higher in protein: Thanks to both the cottage cheese and chicken, each serving packs 19 grams of protein. Even more than Greek yogurt chicken salad!
Creamy and delicious: You won’t miss the mayo! This salad is ultra creamy, tangy, and satisfying with every bite.
Versatile: Perfect in sandwiches, lettuce wraps, or just straight from the bowl.

Ingredients for Cottage Cheese Chicken Salad

Cottage cheese chicken salad is easy to throw together with cooked chicken and a few staples.

Chicken, cottage cheese, milk, pecans, vinegar, celery, red onion, dijon mustard, parsley, garlic, salt, pepper.

Cooked chicken breast: I used Instant Pot shredded chicken, but you can use any leftover cubed or shredded chicken.
Cottage cheese: Creates the creamy base for this cottage cheese recipe. I used 2%, but any variety works. I prefer 2% or 4% cottage cheese for the best texture and flavor.
Dijon mustard: Adds a tangy, slightly spicy depth to the dressing.
Vinegar: Use any vinegar you like, just avoid balsamic vinegar.
Milk: Just a splash to help blend the cottage cheese until smooth. Any type of milk works.
Garlic: I like to toss a garlic clove into the blender for fresh flavor. Garlic powder works too, if that’s what you have on hand.
Veggies: Chopped celery and finely diced red onion for that traditional crunch and burst of flavor.
Nuts: Pecans, walnuts, almonds or cashews. Toasting them enhances their aroma and flavor.
Seasoning: Salt and pepper to taste.
Fresh herbs: Fresh parsley or fresh dill makes the whole salad pop.

How to Make Cottage Cheese Chicken Salad

Just 15 minutes of prep, a quick chill in the fridge, and then you’ve got endless ways to serve it.

Blend the dressing: Combine the cottage cheese, milk, garlic, Dijon mustard, and vinegar in a food processor or blender and blend until smooth. Set aside.
Toast the nuts: Add the nuts to a dry, heated skillet and stir frequently until they’re fragrant and golden. Transfer to a cutting board, let them cool slightly, then chop.
Mix the salad: In a bowl, mix the chicken, toasted nuts, veggies, herbs, salt, and pepper. Pour the dressing over and stir to coat. Taste and add more salt, if needed.
Chill: Refrigerate for 1 hour to allow the flavors to meld, it tastes best cold! Adjust any seasonings to your taste, then enjoy.

Looking down on cottage cheese chicken salad in a bowl.

Tips for Best Results

Here are a few easy tips to make sure your chicken salad turns out extra tasty.

Blend the cottage cheese: If you don’t blend, it will work but will be more chunky like cottage cheese egg salad. You might also need a bit more of it for creaminess.
Adjust consistency: All brands of cottage cheese differ, so add more milk if you feel it needs it.
Add mayo, if you want: I am a big advocate of even a little mayo in a chicken salad but this time I was fine. It depends on my mood. You can add 2-3 tablespoons for a more classic taste.
Let it chill: Chilling lets the flavors blend and really come to life. It’s worth the short wait!

Variations

For tart sweeter taste: Mix in some chopped grapes or apples.
For crunch and more flavor: Chop up some dill pickles to add a nice tangy crunch.
Cottage cheese substitute: Greek yogurt will still give you a creamy base. It will have a slightly different taste, but still delicious and high in protein.
Canned chicken: Works great if you don’t have leftover chicken and are short on time. Just drain it.

Person assembling cottage cheese chicken salad on a bun.

Serving Ideas

Make a sandwich: Spread it on whole grain or sourdough bread for a healthy chicken salad sandwich. Or use my 2 ingredient bread to add even more protein to your meal.
Wrap it up: Spoon it into a tortilla or cottage cheese flatbread for a tasty wrap. Serve it in lettuce cups for a light, crunchy option and throw in some of your favorite veggies too!
Dip it: Enjoy it with crackers or veggie sticks for an easy snack.
Top a salad: Add a scoop to mixed greens, arugula or spinach for an extra hearty salad.

How to Store

Store: You can meal prep this chicken salad for quick lunches. Just transfer it to an airtight container and keep it in the refrigerator for up to 5 days.

Freeze: I don’t think the fresh veggies and herbs will hold up well so I have not tried freezing it.