Name: Cottage Cheese Chicken Salad: The 5min Meal Prep Essential
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: Cooked Chicken – Shredded or diced, rotisserie chicken works best for a quick, flavorful base.; Cottage Cheese – The creamy, protein-rich alternative to mayonnaise. Blend it for the best texture.; Celery – Adds a satisfying crunch and freshness.; Red Grapes – Brings natural sweetness and juiciness.; Slivered Almonds – Adds a subtle nuttiness and crunch.; Dijon Mustard – Enhances the flavor with a mild tang.; Lemon Juice – Brightens the flavors and keeps the salad tasting fresh.; Salt & Pepper – Essential for seasoning and balance.

Description

Cottage Cheese Chicken Salad is a nutritious and flavorful twist on the classic chicken salad. By incorporating cottage cheese, this recipe offers a creamy texture with reduced fat content and increased protein, making it a healthier alternative without compromising on taste.

Ingredients

Scale

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 cup low-fat cottage cheese
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon maple syrup
2 tablespoons fresh dill, finely chopped
3 tablespoons scallions, thinly sliced
1 rib celery, finely diced
1/8 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper (adjust to taste)
1/2 teaspoon garlic powder

Instructions

Cook the Chicken:
- Option 1: Poaching
  Place the chicken breasts in a single layer in a pot. Add enough water to cover the chicken by about an inch. Season with a pinch of salt. Bring to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover, and cook for 8-10 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken and let it cool before shredding or chopping.
- Option 2: Baking
  Preheat the oven to 350°F (175°C). Rub the chicken breasts with olive oil and season with salt and pepper. Place them in a baking dish and cover with foil. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Allow the chicken to cool before shredding or chopping.
Prepare the Dressing: In a blender or food processor, blend the cottage cheese until smooth and creamy. Transfer to a large bowl and mix in lemon juice, Dijon mustard, maple syrup, fresh dill, scallions, celery, garlic powder, salt, and black pepper until well combined.
Combine Chicken and Dressing: Add the shredded or chopped chicken to the bowl with the dressing. Stir until the chicken is evenly coated.
Adjust Seasoning: Taste the salad and adjust seasoning as needed, adding more salt or pepper to suit your preference.
Serve: The salad can be served immediately or refrigerated for an hour to allow the flavors to meld. Serve on whole-grain bread, over a bed of greens, or with whole-grain crackers.

Notes

Blending Cottage Cheese: Blending the cottage cheese creates a smoother dressing, but if you prefer a chunkier texture, you can skip this step.
Variations: For added sweetness and texture, consider mixing in chopped apples, halved grapes, or dried cranberries. Nuts like chopped walnuts or pecans can also provide a delightful crunch.
Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Lunch
Method: Poaching or Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 2g
Sodium: 400mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 35g
Cholesterol: 80mg

Keywords: Cottage Cheese Chicken Salad