Description
A creamy, high-protein lunch that uses blended cottage cheese instead of mayo for a lighter, tangier texture. Packed with fresh dill, crisp celery, and sweet grapes, this salad is ready in 15 minutes and perfect for meal prep.
Ingredients
Scale
- 2 cups (450g) full-fat small-curd cottage cheese
- 2 cups (280g) cooked boneless, skinless chicken breast, shredded
- 1/4 cup (15g) fresh dill, chopped
- 1/2 cup (60g) celery, diced
- 1/2 cup (75g) red seedless grapes, halved
- 2 tbsp (30ml) freshly squeezed lemon juice
- 1/2 tsp garlic powder
- 1 tbsp (15ml) extra virgin olive oil
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- Prep the chicken: If cooking from scratch, poach chicken breasts in water with a bay leaf and lemon slice for 12-15 minutes until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then shred into bite-sized pieces. If using rotisserie chicken, shred it and skip to the next step.
- Prepare the base: For a smooth texture, pulse the cottage cheese in a food processor or blender for 30-45 seconds until it resembles thick cream. Alternatively, mash the cottage cheese vigorously with a fork until the curds break down.
- Mix the aromatics: In a large mixing bowl, combine the mashed cottage cheese, lemon juice, olive oil, garlic powder, salt, and black pepper. Whisk until well combined into a thick, tangy dressing.
- Fold in ingredients: Add the shredded chicken, diced celery, halved grapes, and chopped fresh dill to the bowl. Gently fold everything together with a spatula until evenly coated, being careful not to crush the grapes or celery.
- Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill. Serve on mixed greens, in a whole wheat pita, or with cucumber slices.
Notes
Do not skip the chilling time; cold cottage cheese tastes much better than warm. Ensure celery and grapes are completely dry before chopping to prevent a watery salad. If the salad is too thick, add a splash of milk or lemon juice. If too thin, add more cottage cheese. This salad stores well in the fridge for up to 4 days but should not be frozen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1/4
- Calories: 320
- Sugar: 12
- Sodium: 450
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 3
- Protein: 28
Keywords: high protein, cottage cheese salad, healthy lunch, meal prep, gluten-free, low carb, chicken salad, fresh dill, no mayo