Description

A nostalgic, high-protein chicken salad made with cottage cheese instead of heavy mayonnaise, featuring fresh dill, lemon, and crunchy vegetables for a light yet satisfying meal.

Ingredients

Scale

3 cups shredded boneless, skinless chicken breast (450g)
1.5 cups full-fat cottage cheese (360g)
0.5 cup chopped fresh dill (15g)
0.25 cup finely diced red onion (40g)
0.5 cup finely diced celery (50g)
2 tablespoons fresh lemon juice (30ml)
2 tablespoons mayonnaise (30g)
0.5 teaspoon garlic powder
0.5 teaspoon salt (adjust to taste)
Black pepper to taste

Instructions

If using raw chicken, poach breasts in water or broth with a bay leaf and salt for 12-15 minutes until internal temperature reaches 165°F (74°C). Let rest in liquid for 5 minutes, then cool completely and shred by hand or with forks.
While chicken cools, finely dice the red onion and celery (about 1/8 inch pieces). Chop the fresh dill.
In a large mixing bowl, combine cottage cheese, mayonnaise, lemon juice, garlic powder, salt, and black pepper. Stir gently until combined; do not blend smooth.
Add the shredded chicken, diced onion, diced celery, and chopped dill to the bowl. Fold gently with a large spoon or spatula to coat evenly without mashing the curds.
Taste and adjust seasoning with more salt or lemon if desired.
Cover and refrigerate for at least 15 minutes to allow flavors to meld before serving.

Notes

Ensure chicken is completely cool and dry before shredding to prevent the salad from becoming watery. Do not freeze this salad as the cottage cheese texture will become grainy. For a dairy-free option, substitute cottage cheese with blended silken tofu and chicken with chickpeas or tofu.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 3
Sodium: 350
Fat: 12
Saturated Fat: 3
Carbohydrates: 6
Fiber: 1
Protein: 28

Keywords: high protein, cottage cheese chicken salad, healthy lunch, meal prep, dill chicken salad, low carb, gluten-free option