This cottage cheese chicken salad is fresh, bright, and packed with protein — an ideal meal-prep option for the week. I often make a big batch to use for sandwiches, open-faced toast, salad bowls, or as a snack with crackers or raw vegetables.
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Why you’ll love this chicken salad
This version of chicken salad keeps the classic savory flavor you expect but swaps mayonnaise for blended cottage cheese to boost protein and reduce added fat. When the cottage cheese is blended smooth, it creates a silky, creamy base that still tastes indulgent while being lighter and more nutritious than a traditional mayo-based dressing.
Fresh herbs and aromatics like dill and scallions lift the flavor, and a little lemon and Dijon add brightness and a subtle tang. The result is a flexible, satisfying dish that works equally well as a sandwich filling, a topping for leafy greens, or a dip on a snack plate.
Each serving provides a substantial amount of protein, making it a great option for lunches, post-workout meals, or anytime you need a filling, nutritious bite. This recipe is also very forgiving: feel free to stir in extras like diced apple, grapes, pickles, or nuts to customize texture and taste.
Ingredients
- Cottage cheese — full-fat, reduced-fat, or low-fat, depending on preference. Blending will smooth the texture.
- Cooked chicken breast — shredded or chopped. Rotisserie chicken, baked or air-fried chicken, or canned chicken all work.
- Fresh dill — finely chopped. Fresh herbs give the best flavor, but dried dill can be used in a pinch.
- Scallions (green onions) — thinly sliced. Red or sweet onion can substitute if you prefer a stronger bite.
- Celery — finely diced for crunch.
- Lemon juice — freshly squeezed for bright acidity.
- Dijon mustard — adds savory tang. Yellow or honey mustard will change the flavor slightly but are acceptable substitutes.
- Maple syrup — just a touch to balance the savory flavors; honey or brown sugar can be used instead.
- Spices — salt, black pepper, and garlic powder to taste.
Step-by-step instructions
- Blend the cottage cheese: In a blender or with an immersion blender, process the cottage cheese until smooth and creamy. If you enjoy the curds, you can leave them, but blending creates a velvety dressing-like base. Pro tip: an immersion blender makes this quick and easy right in the container the cottage cheese came in.
- Make the dressing: In a medium bowl combine the blended cottage cheese with chopped fresh dill, sliced scallions, finely diced celery, lemon juice, Dijon mustard, maple syrup, and a pinch each of salt, black pepper, and garlic powder. Stir until everything is well incorporated and the dressing tastes balanced — adjust lemon, salt, or maple syrup to your preference.
- Add the chicken: Fold the shredded or chopped cooked chicken into the cottage cheese dressing until coated evenly. Taste and adjust seasoning with more salt and pepper if needed. Chill briefly if you prefer the flavors melded, or serve immediately.
Enjoy this chicken salad on toast, in sandwiches, over a bed of greens, with crackers, or as a high-protein dip for raw vegetables.
Recipe FAQ
How to store
Store the chicken salad in an airtight container in the refrigerator for up to 5 days. Keep it chilled and consume within that timeframe for best quality and safety.
Do I have to blend the cottage cheese?
No. Blending makes the texture creamy and more mayonnaise-like, which many people prefer, but if you don’t mind cottage cheese curds you can simply stir the ingredients together without blending.
Can I use low-fat cottage cheese?
Yes. Low-fat cottage cheese works fine, though the final result may be slightly less rich and creamy. Choose the version you enjoy most.
I need low sodium, what should I use?
Cottage cheese can be higher in sodium, so look for low- or no-salt-added varieties at your grocery store if you need a lower-sodium option. Alternatively, Greek yogurt can be used in place of cottage cheese for a different but still high-protein base.
Variations
- Add dill pickles or sweet pickles for extra crunch and tang.
- Stir in chopped apples or red/green grapes for a touch of tart sweetness.
- Add avocado or chopped pecans for healthy fats and a different texture.
- Use chopped red or sweet onion for a stronger onion flavor.
- Swap cottage cheese for Greek yogurt for a tangier, thick dressing similar to sour cream.
What to serve it with
This chicken salad is versatile. Here are a few favorite serving ideas:
- With crisp crackers or seeded crispbreads.
- Spoon over a bed of mixed greens with cucumber and tomato.
- On whole grain bread as a sandwich or open-faced on toast.
- As part of a snack plate with raw vegetables, pickles, and cheese.
Tools that make this easier
- Lemon juicer to quickly extract juice and remove seeds.
- Immersion blender for blending cottage cheese directly in its container.
More cottage cheese recipes you’ll love
- Cottage Cheese Egg Salad
- Creamy Cottage Cheese Pasta
- Cottage Cheese Bagels
- 2-Ingredient Cottage Cheese Ranch Dip (High Protein)
- High Protein Mac and Cheese
Cottage Cheese Chicken Salad
Ingredients
- 1.25 lb cooked chicken breast, shredded or chopped
- 1 cup cottage cheese
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1/2 tsp maple syrup
- 2 tbsp fresh dill, finely chopped
- 3 tbsp scallions, thinly sliced
- 1 rib celery, finely diced
- 1/8 tsp salt, more to taste
- 1/4 tsp black pepper, more to taste
- 1/2 tsp garlic powder
Instructions
- Blend the cottage cheese until smooth with a blender or immersion blender. Leaving the curds is optional if you enjoy the texture.
- In a medium bowl combine the blended cottage cheese, dill, scallions, celery, lemon juice, Dijon, maple syrup, and spices. Mix thoroughly.
- Add the cooked chicken and stir until well coated. Adjust seasonings, chill if desired, and serve.
Notes
Recipe yields roughly 5–6 cups of chicken salad. Nutrition facts are based on 6 equal servings (about 1 cup each). Feel free to double or halve ingredients to scale the recipe.
Nutrition (per 1 cup)
Calories: 190 kcal | Carbohydrates: 3 g | Protein: 34 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 305 mg | Potassium: 315 mg | Fiber: 0.4 g | Sugar: 2 g
Nutrition information is an estimate and should be used as a general guide.