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.
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.
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