Description
A creamy, high-protein chicken salad made with blended cottage cheese instead of mayonnaise, featuring fresh dill, leek, and celery for a light yet indulgent flavor profile.
Ingredients
Scale
- 16 oz (450g) full-fat small-curd cottage cheese
- 2 cups (200g) shredded rotisserie chicken
- 1/2 cup packed fresh dill, finely chopped
- 1 medium leek, white part only, finely minced
- 2 stalks celery, finely diced
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Sea salt and black pepper to taste
Instructions
- Add cottage cheese to a food processor or high-speed blender and blend on high until completely smooth and creamy, about 1-2 minutes. Transfer to a large mixing bowl.
- To the blended cottage cheese, add lemon juice, olive oil, minced garlic, Dijon mustard, salt, and black pepper. Whisk until well combined.
- Finely mince the leek, dice the celery, and chop the fresh dill. Shred the cooked chicken into bite-sized pieces.
- Add the shredded chicken, leek, celery, and dill to the bowl with the dressing. Gently fold everything together with a spatula until combined.
- Cover the bowl and refrigerate for at least 30 minutes (or up to overnight) to allow flavors to meld.
- Serve cold on a bed of greens, in a wrap, or with crackers.
Notes
Blend the cottage cheese until completely smooth to avoid lumps. Do not reheat this salad as the cottage cheese will separate. Store in the refrigerator for up to 4 days. For best results, chill for at least 30 minutes before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3
- Sodium: 350
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 8
- Fiber: 2
- Protein: 28
Keywords: high protein, cottage cheese chicken salad, healthy lunch, meal prep, gluten-free, low carb, fresh dill, creamy chicken salad