Keto Blackberry Cottage Cheese Chicken Salad
Make this high protein chicken salad using cottage cheese for a creamy, low carb binder, finished with fresh blackberries for a unique flavor.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 cup full-fat cottage cheese
- 1/2 cup fresh blackberries, halved
- 1/4 cup celery, finely diced
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
- Place the cooked, shredded chicken into a medium mixing bowl.
- Add the cottage cheese, diced celery, minced red onion, and chopped parsley to the bowl.
- In a small dish, whisk together the Dijon mustard and lemon juice.
- Pour the mustard mixture over the chicken and cottage cheese base.
- Use a fork or spatula to gently mix all ingredients until the chicken is coated and the mixture is creamy. Do not overmix, as you want some texture remaining.
- Season the salad with salt and black pepper to your preference.
- Gently fold in the halved fresh blackberries last to prevent them from breaking apart.
- Chill the chicken salad for at least 15 minutes before serving to allow the flavors to combine.
Notes
- Serve this low carbohydrate lunch idea in lettuce cups, with celery sticks, or alongside low carb crackers for a complete meal.
- For a smoother texture, you can briefly blend the cottage cheese before mixing it with the chicken.
- This recipe is excellent for easy low carb meal prep and keeps well for up to three days in the refrigerator.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 285
- Sugar: 6
- Sodium: 350
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 2
- Protein: 45
- Cholesterol: 110