High Protein Chicken Salad
A creamy, savory chicken salad that combines shredded chicken, cottage cheese, and crunchy vegetables for a high-protein meal that can be prepared in under 10 minutes.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded leftover, roasted, or rotisserie work well
- 1 cup cottage cheese substitute plain Greek yogurt for tang
- 1/2 cup grapes, halved optional; adds sweetness and freshness
- 1/4 cup celery, chopped for crunch
- 1/4 cup red onion, finely chopped milder than yellow onion
- 1 tablespoon Dijon mustard add more or less to taste
- Salt and pepper to taste don’t be shy — seasoning makes the flavors pop
- Lettuce leaves for serving optional; butter lettuce or romaine are great
Instructions
Preparation
- Place the cottage cheese (or Greek yogurt) and Dijon mustard in a mixing bowl. Whisk briefly until smooth.
- Add shredded chicken to the bowl.
- Fold in chopped celery and finely chopped red onion. Stir to combine.
- Gently add halved grapes if using. They bring sweetness and a juicy contrast.
- Season generously with salt and pepper. Taste and adjust Dijon or seasoning as needed.
- Chill for 10–15 minutes if you prefer it cold, or serve immediately on lettuce leaves or toasted bread.
Notes
If you want lower sodium, rinse canned or packaged chicken and use low-sodium cottage cheese. For a dairy-free version, use mashed avocado or a vegan yogurt alternative and skip the cottage cheese. Keeps well in the fridge for 3–4 days.