This high protein chicken salad with cottage cheese is a quick and easy lunch option that uses leftover chicken breast - it has a whopping 30 grams of protein per serving. Great for weekly meal prep, this cottage cheese chicken salad is also a delicious way to use cottage cheese, especially if you don't usually like the texture, as it's blended into a sauce. Serve this on salad, in a sandwich or with crackers.
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There is just SO much that you can do with leftover chicken. We always cook some chicken breasts up on a Sunday and shred them to add to meals through the week. Traditional chicken salad is usually made with mayonnaise, but we have lightened it up and made a healthy chicken salad with cottage cheese.
This healthy chicken salad is a mixture of shredded chicken, cottage cheese blended with some mustard and lemon juice and then some onions and herb. If you are using leftover chicken, then this high protein chicken salad takes just 5 minutes to make.
The cottage cheese is blended up to make a dressing, so don't be put off by this if you don't usually like the texture of cottage cheese. You honestly can't taste it, but it adds so much extra protein.
Looking for some more high protein recipes? Why not try our comforting High Protein Marry Me Chicken, quick Turkey and Bean Salad, delicious Healthy Millionaire Shortbread, easy Steak and Rice Bowl or simple Greek Yogurt Pancakes?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken - We used leftover shredded chicken breast to make this quick and easy. But if you don't have leftover chicken breast, then make our Air Fryer Chicken Breast recipe or Slow Cooker Chicken Breast and use that. You could also use rotisserie chicken too.
- Cottage cheese - We used fat free to keep it lighter, but you can use full fat which would be creamier. Use the best quality cottage cheese you can though, as the cheaper brands tend to be watery. We love Longley Farm cottage cheese. You could use Greek yogurt instead if you prefer.
- Lemon - A little lemon juice really lightens it up. You can add some lemon zest as well for a stronger lemon flavor.
- Herbs - We used dill, but chives or fresh parsley work well too.
- Onion - Some diced green onions/scallions (spring onions) add some crunch and color. You could use shallots or red onion too.
- Mustard - This adds so much flavor. We used Dijon mustard, but you could use wholegrain.
- Salt and Pepper - Generously season. You could swap the salt and pepper for our Everything Bagel Seasoning instead.
Variations
There are so many different salad ingredients that you can mix into this chicken salad to add some extra crunch, as well as give it a nutrient boost. Here are some of the other mix-ins that we love:
- Celery
- Bell peppers
- Dried cranberries
- Grapes
- Flaked almonds or walnuts
- Chopped apples
- Pickles
- Jalapenos
- Avocado
- Nuts
High Protein Tip
To make this high protein chicken salad even higher in protein, why not chop up some boiled eggs and add into the mixture?
How To Make Cottage Cheese Chicken Salad
- Step 1: In a blender, add the cottage cheese, mustard, lemon juice, salt and pepper. Blend until smooth.
- Step 2: In a mixing bowl, add the chicken, onions and dill.
- Step 3: Pour the cottage cheese mixture into the bowl.
- Step 4: Mix well to coat everything in the sauce.
Serving Suggestions
This chicken salad using cottage cheese is always part of our weekly meal prep, because there are so many different ways to use it - it's so versatile.
We love loading this into a sandwich or wrap or even in a toasted panini. You can scoop it on top of a big green salad as the protein option or make a lettuce wrap with it.
Or you can do what we have done and serve these with some sourdough crackers to load the healthy chicken salad on top. Why not try our Homemade Cracker Recipe too?
Of course this is also a delicious addition to a Picky Plate or in an Adult Lunchable.
Frequently Asked Questions
Leftover cottage cheese chicken salad can be stored in an airtight container in the refrigerator for up to 5 days. We wouldn't recommend freezing this.
No, you don't have to. If you prefer a chunkier texture, then you can just mix it in as it is. Not blending it makes this recipe even quicker.
More Chicken Salad Recipes
If you've tried this Healthy Chicken Salad recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Cottage Cheese Chicken Salad
Recipe Video
Ingredients
- 120 g (0.5 cups) of Fat free cottage cheese
- 1 teaspoon of Dijon mustard
- 1 teaspoon of Lemon juice
- 1 pinch of Fine sea salt
- 1 pinch of Ground black pepper
- 150 g (5.25 oz) of Cooked chicken breast - shredded
- 2 Spring onions (Scallions) - diced
- 2 g (0.25 cups) of Fresh dill
Instructions
- In a blender, add 120 g of Fat free cottage cheese, 1 tsp of Dijon mustard, 1 tsp of Lemon juice, 1 pinch of Fine sea salt and 1 pinch of Ground black pepper. Blend until smooth.
- In a mixing bowl, add 150 g of Cooked chicken breast, 2 Spring onions (Scallions) and 2 g of Fresh dill.
- Pour the cottage cheese mixture into the bowl.
- Mix well to coat everything in the sauce.
Recipe Notes
- To make this high protein chicken salad even higher in protein, why not chop up some boiled eggs and add into the mixture?
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Diane says
I've never liked cottage cheese, tried it a few times during my long life unsuccessfully, but found success with this recipe which I'm really pleased about. Bulked it up with some of the suggestions (avocado, boiled egg, herbs, cranberries, chicken), served it on toasted sourdough bread with a side of pickled cucumbers and it made a delicious lunch. Thanks Dannii for finally converting me :).
Rachel says
Picked up a reduced whole chicken and roasted it, so gave this salad a go. Super easy and SO tasty, with very few ingredients which I like. I had it for lunch on rice cakes.