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High-Protein, No-Mayo Cottage Cheese Chicken Salad for Quick Lunches

A close-up of creamy cottage cheese chicken salad mixed with celery chunks and topped with fresh dill.
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Make this creamy, high-protein chicken salad using cottage cheese instead of mayonnaise. It is a quick, no-cook recipe perfect for healthy meal prep, light dinners, or satisfying lunches in under 15 minutes.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1 cup low-fat cottage cheese
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely minced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/4 teaspoon black pepper
  • Pinch of salt

Instructions

  1. Place the cooked, shredded chicken into a medium bowl.
  2. Add the cottage cheese, chopped celery, minced red onion, dill, Dijon mustard, lemon juice, pepper, and salt to the bowl.
  3. Use a fork or a hand mixer on low speed to gently combine the ingredients until the mixture is creamy but still has some texture from the chicken pieces. Do not overmix.
  4. Taste the salad and adjust seasonings like salt or lemon juice as needed.
  5. Cover the bowl and chill the chicken salad for at least 15 minutes before serving to allow the flavors to meld.
  6. Serve immediately on lettuce wraps, whole-grain bread, or with crackers for a protein-packed lunch.

Notes

  • For a low-carb option, serve this salad over a bed of mixed greens or in crisp lettuce cups.
  • If you prefer a sweeter flavor, you can add 1/4 cup of halved grapes or chopped apple during step 2.
  • This recipe is excellent for meal prep; it keeps well in an airtight container in the refrigerator for up to four days.
  • If you want a smoother texture, briefly pulse the cottage cheese in a food processor before mixing it with the other ingredients.

Nutrition

Find it online: https://cookerykings.com/cottage-cheese-chicken-salad-recipe/