COTTAGE CHEESE CHICKEN SALAD
This high-protein cottage cheese chicken salad is a quick and easy no-mayo recipe made with rotisserie chicken and whipped cottage cheese.
Servings: 4 servings
Ingredients
- 10 ounces fully cooked rotisserie chicken breast shredded or chopped
- 1/3 cup chopped celery
- 1/4 cup sliced green onions
- 1/2 cup cottage cheese whipped
- 1 teaspoon stone-ground mustard or Dijon
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- To whip the cottage cheese, blend it in a blender or food processor until smooth and creamy. Or, use an immersion blender to blend it directly in the container.
- Shred or chop the fully cooked rotisserie chicken breast, or use your fully cooked chicken of choice. Also, chop the celery and slice the green onions.
- Add the shredded cooked chicken, celery, and green onions to a large bowl. Next, lightly toss these ingredients in the bowl.
- Add the whipped cottage cheese, mustard, garlic powder, salt, and pepper to a separate small bowl. Thoroughly mix to combine the sauce.
- Pour the sauce into the bowl with the chicken salad. After that, thoroughly toss the chicken salad in the bowl until it’s evenly coated in the sauce. Then, serve and enjoy!
Video
Notes
- Cottage Cheese: You can use fat-free, low-fat, or full-fat cottage cheese.
- Chicken: If you don’t have rotisserie chicken, any fully cooked chicken will work. Some other options are chopped grilled chicken, drained canned chicken breast, or our slow cooker shredded chicken recipe.
- Storage: Store leftovers of this cottage cheese chicken salad in an airtight container in the refrigerator for 2-3 days.
Nutrition
Calories: 141kcal | Carbohydrates: 2.7g | Protein: 25g | Fat: 2.6g | Saturated Fat: 0.8g | Cholesterol: 44.8mg | Sodium: 509mg | Fiber: 0.4g | Sugar: 1.4g