Blackberry Cottage Cheese Chicken Salad: High-Protein Summer Lunch
Make this unique, high-protein chicken salad combining savory shredded chicken with sweet blackberries and creamy cottage cheese for a fresh, healthy lunch.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 cup low-fat cottage cheese
- 1/2 cup fresh blackberries, halved
- 1/4 cup celery, finely diced
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place the shredded chicken in a medium mixing bowl.
- Add the cottage cheese, halved blackberries, diced celery, and minced red onion to the bowl.
- In a small separate bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper to create the dressing base.
- Pour the dressing mixture over the chicken and blackberry mixture.
- Gently fold all ingredients together until just combined. Avoid overmixing to keep the blackberries intact.
- Stir in the chopped fresh mint.
- Cover the bowl and chill the chicken salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend.
- Serve cold on lettuce wraps, whole-grain bread, or with crackers.
Notes
- For a smoother texture, you can pulse the cottage cheese briefly in a food processor before mixing it with the other ingredients.
- If you do not have fresh mint, use 1/2 teaspoon of dried thyme for an earthy flavor contrast.
- This salad keeps well for up to three days in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 7
- Sodium: 310
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 38
- Cholesterol: 95