Cottage Cheese Chicken Salad (Print Version)
# Ingredients:
→ Chicken Salad Base
01 -
1.25 lb cooked chicken breast, shredded or chopped
02 -
1 cup cottage cheese
03 -
2 tablespoons lemon juice
04 -
1 tablespoon Dijon mustard
05 -
½ teaspoon maple syrup
06 -
2 tablespoons fresh dill, finely chopped
07 -
3 tablespoons scallions, thinly sliced
08 -
1 rib celery, finely diced
09 -
⅛ teaspoon salt (more to taste)
10 -
¼ teaspoon black pepper (more to taste)
11 -
½ teaspoon garlic powder
# Instructions:
01 -
In a blender or using an immersion blender, blend the cottage cheese until smooth and creamy. (Optional: Leave it with curds if preferred.)
02 -
In a medium bowl, combine the blended cottage cheese, fresh dill, scallions, celery, lemon juice, Dijon mustard, maple syrup, salt, pepper, and garlic powder. Mix well.
03 -
Add the shredded or chopped chicken breast to the dressing. Mix until well combined. Adjust seasoning with additional salt and pepper if needed.
04 -
Serve immediately or refrigerate until ready to eat. Enjoy as a sandwich filling, salad topping, or on its own!
# Notes:
01 -
Recipe makes roughly 5–6 cups of chicken salad. Nutrition facts are based on a serving size of ¾–1 cup.
02 -
Use leftover blended cottage cheese to make cottage cheese ranch dressing.
03 -
Store in an airtight container in the fridge for up to 3 days.