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Cottage Cheese Chicken Salad

A quick, creamy delight that combines chicken, cottage cheese, and fresh veggies for a flavorful and protein-packed meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup low-fat cottage cheese
  • 1 cup chopped celery
  • ½ cup finely diced red onion
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh herbs (dill or parsley)
  • to taste Salt and pepper

Method
 

Cooking
  1. Preheat your oven to 375°F (190°C).
  2. Place the seasoned chicken breasts on a parchment-lined baking sheet and bake for 25-30 minutes until fully cooked.
  3. Let the chicken cool for 5 minutes.
Preparation
  1. While the chicken bakes, chop the celery and red onion.
  2. Shred the cooled chicken into bite-sized pieces.
  3. In a large mixing bowl, combine shredded chicken, cottage cheese, celery, onion, Dijon mustard, and fresh herbs. Stir until well-coated.
  4. Taste and adjust seasoning as needed.

Notes

Serve on a bed of lettuce, in a whole-grain wrap, or in a bowl. Leftovers keep well in the fridge for about 3 to 4 days. For longer storage, freeze without cottage cheese until ready to serve. Reheat gently.