| Prep | 10 minutes |
| Cook | None (uses cooked chicken) |
| Total | 10 minutes |
| Serves | 4 |
| Equipment | Blender or immersion blender, large mixing bowl |
Most chicken salad starts with a big spoonful of mayonnaise. This one starts with a cup of cottage cheese, blended for a few seconds until it is as smooth and thick as mayo. Mixed with lemon, a little Dijon and fresh dill, it coats the chicken the same way, but with far more protein and a fresher, tangier taste.
It takes about 10 minutes with cooked chicken, needs no cooking at all, and makes four portions that keep for a few days in the fridge. Spread it on toast, roll it in lettuce or eat it straight from the container at your desk.
Ingredients
For the dressing
- 1 cup (225 g) cottage cheese – the base of the dressing; full-fat or 2% both blend smoothly.
- 2 tablespoons lemon juice – brightens the dressing and keeps it from tasting flat.
- 1 tablespoon Dijon mustard – adds sharpness, like a classic mayo dressing.
- ½ teaspoon garlic powder
- ½ teaspoon salt and ½ teaspoon black pepper, adjusted to taste
For the salad
- 4 cups shredded cooked chicken – about two large cooked breasts, or the meat of a store-bought rotisserie chicken.
- 2 ribs celery, finely chopped – the crunch every chicken salad needs.
- ¼ cup finely diced red onion, or 1 small shallot – a little bite against the creamy dressing.
- 1 tablespoon chopped fresh dill – optional, but it pairs naturally with lemon.
How to Make It
1. Blend the dressing – about 15 seconds
Put the cottage cheese, lemon juice, Dijon mustard, garlic powder, salt and pepper in a blender, or in a tall jar if you use an immersion blender. Blend for about 15 seconds. The dressing should be completely smooth and glossy, with no visible curds left.
2. Prepare the chicken and vegetables
Shred the chicken with two forks into bite-size pieces. Finely chop the celery and dice the red onion. Chop the dill. The chicken pieces should be small enough to sit on a cracker without falling off.
3. Mix everything together
Put the chicken, celery, onion and dill in a large bowl. Pour over the dressing and fold until every piece is coated. The salad should look creamy and hold together when you press it with a spoon, without being runny.
4. Taste and adjust
Taste and add more salt, pepper or lemon juice if needed. If the salad seems dry, blend another spoonful or two of cottage cheese and fold it in. It should taste tangy and savory, with no strong flavor of plain cottage cheese.
5. Chill or serve right away
You can eat it at once, but 30 minutes in the refrigerator lets the dressing thicken slightly and the flavors come together. After chilling, the salad should be firm enough to scoop neatly.
Why Blend the Cottage Cheese?
Unblended cottage cheese gives a lumpy salad with a texture that many people do not like. Blending changes everything: the curds disappear and the cheese becomes a thick, smooth cream that behaves like mayonnaise. It is the step that makes this a real chicken salad rather than chicken mixed with cottage cheese.
If you have no blender, mash the cottage cheese firmly with a fork, or press it through a sieve. The result will be less smooth, but still good.
Which Chicken to Use
Any cooked chicken works, and each kind gives a slightly different salad.
- Rotisserie chicken is the fastest route and the most flavorful. Use both white and dark meat, and leave out the skin, which turns rubbery in a cold salad.
- Poached chicken breast gives the cleanest, leanest result. Cover the breasts with water or broth, bring to a gentle simmer and cook until the thickest part reaches 165°F (74°C), then let them cool before shredding.
- Leftover roast or grilled chicken adds a little smoky or roasted flavor. Remove any crispy edges that would stay hard.
Whatever you use, let the chicken cool completely before mixing. Warm chicken thins the dressing and makes the salad runny.
Ways to Serve It
| Serve it | How | Good for |
|---|---|---|
| Sandwich | On toasted whole grain bread with lettuce | A classic packed lunch |
| Lettuce wraps | Spooned into butter lettuce or romaine leaves | A lower carb lunch |
| With crackers | As a dip, with crackers and cucumber slices | A snack plate |
| Stuffed avocado | Piled into a halved, pitted avocado | A quick plate with no bread |
| Over greens | On a bed of mixed salad leaves | A light dinner |
For a crunchy side without bread, try these crispy cottage cheese chips.
Variations
- Grape and walnut: fold in a handful of halved grapes and chopped walnuts for a sweet, crunchy version.
- Greek yogurt: replace half of the cottage cheese with plain Greek yogurt for a tangier dressing.
- Buffalo: blend a tablespoon of hot sauce into the dressing.
- Herb swap: use chives or parsley instead of dill.
- Spicier chicken: use leftover blackened chicken instead of plain chicken.
Storing It
Keep the salad in an airtight container in the refrigerator for up to 3 days. Cooked chicken and dairy-based salads are perishable: the University of Illinois Extension recommends eating cooked leftovers within 3 to 4 days. Keep it cold until you eat it, and pack it with an ice pack if it travels to work.
Frequently Asked Questions
Does it taste like cottage cheese?
Much less than you might expect. Once blended with lemon and Dijon, the cottage cheese tastes like a tangy, creamy dressing. The dill and onion take over most of the flavor.
Can I use canned chicken?
Yes. Drain it well, break it up with a fork, and measure about 4 cups.
Full-fat or low-fat cottage cheese?
Both work. Full-fat cottage cheese gives the creamiest, richest dressing. Low-fat or 2% blends just as smoothly and keeps the salad lighter, with a slightly tangier taste.
Can I make it ahead for the week?
Yes, for up to 3 days. Keep it in one airtight container and stir it before serving, as a little liquid can collect at the bottom. If you are making sandwiches, assemble them the morning you eat them so the bread does not go soft.
What else is high in protein for lunch?
Pair the salad with a protein snack such as cottage cheese protein cake batter, or have 3-ingredient protein pancakes earlier in the day.
Cottage Cheese Chicken Salad
Ingredients
Method
- Blend the cottage cheese, lemon juice, Dijon, garlic powder, salt and pepper about 15 seconds, until completely smooth.
- Shred the chicken into bite-size pieces; chop the celery, onion and dill.
- Fold the chicken, celery, onion and dill with the dressing until coated.
- Taste and adjust salt, pepper or lemon. Add a little more blended cottage cheese if dry.
- Serve right away or chill 30 minutes to let the dressing thicken.
Notes
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