Cottage Cheese Chicken Salad
Creamy Cottage Cheese Chicken Salad is a high-protein, no mayo spin on the classic and perfect for sandwiches, wraps, or straight from the bowl!
Servings: 8 servings
Calories: 193kcal
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
Instructions
- In a high speed blender, add cottage cheese, milk, garlic, Dijon mustard and vinegar. Process until smooth and set aside.
- In a small skillet, add nuts and toast on low-medium heat until fragrant and golden, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely.
- In a medium bowl, add toasted pecans, chicken, celery, onion, parsley, salt and pepper. Pour dressing on top and stir to combine. Mix and adjust salt to taste, if necessary.
- Refrigerate for 1 hour as salad tastes best cold. Adjust any seasonings to taste, if you wish. Enjoy cold!
Notes
- Store: Refrigerate in an airtight container for up to 5 days. I have not tried freezing the salad and am not sure fresh veggies and herbs will hold up well to it.
- How to cook chicken for salad: Here is baked chicken breast and air fryer chicken breast recipes. If you have Instant Pot, you can make Instant Pot chicken breast.
- Mayo: You can add 1-2 tablespoons of mayo for more classic taste but I find it's just fine as is.
Nutrition
Serving: 0.5cup | Calories: 193kcal | Carbohydrates: 4g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 354mg | Fiber: 2g | Sugar: 2g