Creamy Cottage Cheese Chicken Salad for a Fresh Summer Meal

This refreshing Cottage Cheese Chicken Salad is perfect for summer meals with a satisfying crunch and high-protein goodness.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 pieces Chicken Breasts Substitute with rotisserie chicken for convenience.
1 cup Cottage Cheese Greek yogurt can be used for a tangier taste.
1 cup Celery Adds a refreshing crunch. Apples can be a sweet alternative.
1 small Red Onion Offers depth and bite.

For the Dressing

2 tablespoons Dijon Mustard Omit if you prefer a milder version.
2 tablespoons Fresh Herbs E.g., parsley, dill; dried herbs can work but use less.

Equipment

Oven
baking sheet
parchment paper
Cutting Board
knife
Mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
Season the chicken breasts with salt and pepper, place on a lined baking sheet, and bake for 25-30 minutes.
While baking, chop the celery and red onion into small pieces and set aside.
Once the chicken is done, let it rest for 5 minutes and then shred it into bite-sized pieces.
In a mixing bowl, combine shredded chicken, cottage cheese, Dijon mustard, and fresh herbs; mix thoroughly.
Taste and adjust seasoning as necessary. Consider adding grapes or nuts for extra flavor.
Chill the salad in the refrigerator for at least an hour before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in airtight containers in the fridge for up to three days.

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