Go Back
Cottage cheese chicken salad with celery, red onion and dill in a white bowl with toasted whole grain bread

Cottage Cheese Chicken Salad

No-mayo chicken salad with a blended cottage cheese, lemon and Dijon dressing, celery and dill. Ready in 10 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the dressing
  • 1 cup cottage cheese full-fat or 2%
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
For the salad
  • 4 cups shredded cooked chicken
  • 2 ribs celery finely chopped
  • 1/4 cup red onion finely diced
  • 1 tbsp fresh dill chopped, optional

Method
 

  1. Blend the cottage cheese, lemon juice, Dijon, garlic powder, salt and pepper about 15 seconds, until completely smooth.
  2. Shred the chicken into bite-size pieces; chop the celery, onion and dill.
  3. Fold the chicken, celery, onion and dill with the dressing until coated.
  4. Taste and adjust salt, pepper or lemon. Add a little more blended cottage cheese if dry.
  5. Serve right away or chill 30 minutes to let the dressing thicken.

Notes

Storage: refrigerate in an airtight container up to 3 days; keep cold.
Make ahead: stir before serving; assemble sandwiches the day you eat them.
Substitutions: half Greek yogurt instead of cottage cheese; chives or parsley instead of dill; canned chicken, well drained.
No blender: mash the cottage cheese with a fork or press it through a sieve.
Nutrition is an estimate, not a laboratory analysis.