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High-Protein, No-Mayo Cottage Cheese Chicken Salad

A mound of creamy cottage cheese chicken salad mixed with red onion and fresh dill, served on a white plate.
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This recipe delivers a creamy, protein-packed chicken salad using cottage cheese instead of mayonnaise. It is quick to assemble, perfect for healthy meal prep, and versatile for lunches or light dinners.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1 cup low-fat cottage cheese
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely minced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional additions: 1/4 cup halved grapes or 2 tablespoons sliced banana peppers

Instructions

  1. Place the cooked, shredded chicken into a medium mixing bowl.
  2. Add the cottage cheese to the bowl. Use a fork or a potato masher to break down the cottage cheese slightly and begin mixing it with the chicken until it forms a creamy base.
  3. Add the diced celery, minced red onion, fresh dill, Dijon mustard, and apple cider vinegar to the mixture.
  4. Season with salt and black pepper. If using optional additions like grapes or banana peppers, add them now.
  5. Stir all ingredients together until they are evenly combined and the salad reaches your desired creaminess.
  6. Taste the salad and adjust salt or vinegar as needed.
  7. Serve immediately, or cover and chill for at least 30 minutes to allow flavors to meld. This salad is excellent served over lettuce, in wraps, or on whole-grain bread.

Notes

  • For the creamiest texture, use small-curd cottage cheese, or blend the cottage cheese briefly in a food processor before mixing it with the chicken.
  • This recipe is excellent for meal prepping; store it in an airtight container in the refrigerator for up to four days.
  • To keep this recipe low carb, serve the salad inside crisp lettuce cups instead of bread or crackers.

Nutrition

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