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A close-up view of the high-protein chicken salad, showing the texture of the shredded chicken and crisp celery in a creamy cottage cheese dressing.

Cottage Cheese Chicken Salad (High-Protein, No-Mayo!)

Discover a healthier, high-protein Cottage Cheese Chicken Salad! This creamy, no-mayo recipe is packed with flavor from fresh dill, lemon, and crisp celery. Perfect for a quick lunch or meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Salad
  • 3 cups Cooked Chicken Breast shredded or cubed
  • 1 cup Full-Fat Cottage Cheese blended until smooth
  • 2 stalks Celery finely diced
  • 1/4 cup Red Onion finely chopped
  • 1 tbsp Dijon Mustard
  • 2 tbsp Fresh Dill chopped
  • 1 tbsp Lemon Juice freshly squeezed
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste

Equipment

  • 1 Blender or Food Processor
  • 1 Large Mixing Bowl

Instructions
 

  1. In a blender or food processor, combine the cottage cheese, Dijon mustard, and lemon juice. Blend until completely smooth and creamy.
  2. In a large mixing bowl, place the shredded chicken, diced celery, chopped red onion, and fresh dill.
  3. Pour the blended cottage cheese dressing over the chicken mixture. Stir gently until everything is evenly coated. Season with salt and black pepper to taste.
  4. For best results, cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld. Serve chilled.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Variations: Add a cup of halved red grapes or a diced apple for a touch of sweetness.
Meal Prep: This recipe is perfect for meal prep. Portion it out into containers for easy grab-and-go lunches.
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