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A bowl of creamy chicken salad with fresh parsley and diced celery on a wooden table.
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High Protein Chicken Salad with Cottage Cheese

Prep Time15 minutes
Total Time15 minutes
Servings: 4 servings
Calories: 285kcal

Ingredients

  • 500 g cooked chicken breast, shredded
  • 250 g low -fat cottage cheese
  • 60 g plain non-fat Greek yogurt
  • 75 g celery , finely diced
  • 40 g red onion, minced
  • 15 ml Dijon mustard
  • 15 ml fresh lemon juice
  • 15 g fresh parsley, chopped
  • 2 g garlic powder
  • 2 g sea salt
  • 1 g cracked black pepper

Instructions

  • Place the cottage cheese and Greek yogurt into a blender or food processor. Process on high speed for 30 seconds until the texture is completely smooth and resembles a thick dressing.
  • In a large stainless steel mixing bowl, combine the shredded chicken breast, diced celery, and minced red onion.
  • Pour the blended cottage cheese mixture over the chicken and vegetables.
  • Add the Dijon mustard, lemon juice, garlic powder, salt, and black pepper to the bowl.
  • Using a silicone spatula, fold the ingredients together until the chicken is thoroughly and evenly coated with the dressing.
  • Gently stir in the chopped fresh parsley.
  • Transfer to an airtight container and refrigerate for a minimum of 30 minutes to allow the flavors to emulsify and the proteins to chill.