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High-Protein Chicken Salad with Greek Yogurt and Cottage Cheese

Close-up of shredded chicken salad mixed with celery, red onion, and herbs in a white bowl.
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Make a creamy, mayonnaise-free chicken salad using Greek yogurt and cottage cheese for a high-protein, low-fat meal prep option.

Ingredients

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  • 2 cups cooked, shredded chicken breast
  • 1 cup low-fat cottage cheese
  • 1/2 cup plain non-fat Greek yogurt
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Place the cottage cheese in a food processor and process until completely smooth, about 1 minute. This step creates a smooth base.
  2. In a large bowl, combine the smooth cottage cheese, Greek yogurt, Dijon mustard, lemon juice, and garlic powder. Mix well until fully incorporated.
  3. Add the shredded chicken, diced celery, minced red onion, and fresh parsley to the yogurt mixture.
  4. Gently fold all ingredients together until the chicken is evenly coated. Avoid overmixing to keep some texture.
  5. Season the chicken salad with salt and black pepper to your preference.
  6. Cover the bowl and chill the chicken salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For a smoother texture, process the cottage cheese until it resembles ricotta cheese before mixing.
  • Add 1/4 cup of chopped walnuts or pecans for extra crunch and healthy fat.
  • Substitute parsley with fresh dill or chives for a different fresh herb flavor.
  • Serve this low-fat chicken salad on lettuce cups, whole-grain bread, or with vegetable sticks for dipping.
  • This recipe is excellent for meal prep and keeps well for up to four days in the refrigerator.

Nutrition

Find it online: https://seventhflavour.com/greek-yogurt-cottage-cheese-chicken-salad/