The Ultimate 10-Minute High-Protein, No-Mayo Cottage Cheese Chicken Salad
Ditch the mayonnaise and create a creamy, high-protein chicken salad using blended cottage cheese. This recipe is ready in 10 minutes, perfect for quick meal prep, low-carb lunches, and satisfying, healthy sandwich filling.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 cup low-fat cottage cheese
- 1/4 cup celery, finely diced
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh dill, chopped (optional)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Place the cottage cheese into a food processor or blender. Process until the cottage cheese is completely smooth and creamy, resembling a thick dressing.
- In a medium bowl, combine the shredded chicken, diced celery, and minced red onion.
- Add the blended cottage cheese mixture, Dijon mustard, dill (if using), and garlic powder to the bowl with the chicken.
- Stir all ingredients together until everything is evenly coated and combined.
- Season with salt and black pepper to your preference.
- For the best texture, chill the chicken salad for at least 15 minutes before serving. Serve on whole-grain bread, in lettuce wraps, or with vegetable sticks.
Notes
- For a lower sodium option, use low-sodium cottage cheese.
- Add 1/4 cup of halved grapes or chopped apple for a touch of sweetness.
- If you prefer a chunkier texture, mix the cottage cheese in by hand instead of blending it completely smooth.
- This recipe is excellent for meal prep and keeps well in the refrigerator for up to four days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 240
- Sugar: 3
- Sodium: 350
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 44
- Cholesterol: 110