Cottage Cheese Chicken Salad Recipe
Cottage Cheese Chicken Salad is a creamy, protein-packed twist on the classic. Shredded chicken gets folded into cottage cheese with Dijon mustard, lemon, crunchy celery, and herbs for a fresh, satisfying bite.
Some days you want chicken salad comfort—without that heavy, slick feeling that comes from too much mayo.
This version hits the sweet spot: creamy but clean, filling but still bright. Cottage cheese gives it body and richness, while mustard and lemon keep it lively.
I love making a batch and keeping it in the fridge because it turns into a “grab-and-go” lunch that actually keeps you full—and it tastes even better after it chills.
Why you will Love This Recipe
- High-protein, hearty, and naturally creamy without needing lots of mayo
- Fresh crunch from celery and onion that keeps every bite interesting
- Meal-prep friendly: make once, enjoy for a few days
- Versatile: sandwiches, wraps, lettuce cups, crackers, or stuffed avocados
- Easy to customize: spicy, herby, sweet-crunchy, or extra tangy
Cottage Cheese Chicken Salad Recipe
Ingredients
- Cooked chicken breast or rotisserie chicken shredded or chopped
- Cottage cheese small curd preferred
- Dijon mustard or yellow mustard
- Lemon juice or apple cider vinegar
- Celery finely diced
- Red onion or green onions finely chopped
- Salt
- Black pepper
- Garlic powder optional
- Paprika optional
- Fresh dill parsley, or chives (optional but recommended)
- Crushed red pepper flakes or cayenne optional
- Chopped pickles or relish optional for a tangy kick
- Chopped grapes or apple optional for a sweet crunch
- Chopped toasted nuts almonds/pecans (optional)
Instructions
- If your chicken isn’t cooked yet, cook and cool it first (poached, baked, or rotisserie works). Shred or chop into bite-size pieces.
- In a bowl, mix cottage cheese, Dijon mustard, lemon juice, salt, pepper, and garlic powder until creamy. For a smoother “classic chicken salad” feel, lightly mash the cottage cheese with a fork before mixing.
- Add chicken, celery, and onion. Fold gently until everything is evenly coated.
- Stir in herbs and any add-ins you like (pickles for tang, grapes/apple for sweet crunch, or chili flakes for heat).
- Taste and adjust—more lemon for brightness, more mustard for bite, more salt to bring it all together.
- Cover and chill for at least 20–30 minutes so the flavors blend. Serve cold in a sandwich, wrap, lettuce cups, or with crackers and cucumber slices.
Nabeela’s Pro tips..
- Use small-curd cottage cheese and mash it slightly: it turns creamy and clings to the chicken better.
- Season the base first, then adjust at the end: cottage cheese and chicken both “drink up” salt, so final tasting matters.
- Add lemon last in tiny splashes: it brightens everything, but too much can take over—build it gradually.
- For next-level texture, mix chicken sizes: some finely chopped (creamy), some shredded (hearty bite).
- Chill before serving: even 30 minutes makes it taste more balanced and “together.”
FAQ
Can I make cottage cheese chicken salad ahead of time?
Yes—this is ideal for meal prep. Make it, cover, and refrigerate; it tastes better after chilling.
How long does it last in the fridge?
About 3 days in an airtight container. Stir before serving since it can release a little moisture.
Will it taste like cottage cheese?
Only mildly. Mustard, lemon, herbs, and seasoning shift the flavor toward classic chicken salad. Mashing/blending the cottage cheese makes the taste and texture even more “traditional.”
Can I still add mayo?
Yes. If you want richer flavor, add 1–2 tablespoons mayo. It’ll stay lighter than standard chicken salad but feel extra creamy.
What’s the best chicken to use?
Rotisserie chicken for speed, baked/poached chicken breast for a lean option, or even leftover grilled chicken for extra flavor.
Want it for low-carb?
Serve in lettuce cups, stuffed in an avocado, or alongside sliced cucumbers and bell peppers instead of bread.
