Description
A creamy, high-protein twist on classic chicken salad made with cottage cheese instead of mayo, offering a fresh and healthy alternative perfect for lunch or light meals.
Ingredients
Main Ingredients
- 1 cup cooked shredded chicken
- ½ cup low-fat cottage cheese
- ¼ cup celery, chopped
- 1 tbsp red onion, finely diced
- 1 tsp Dijon mustard
- Salt & pepper to taste
Instructions
- Prepare the dressing: In a bowl, mix together the low-fat cottage cheese, Dijon mustard, salt, and pepper until smooth and well combined to create a creamy base for the salad.
- Combine ingredients: Stir in the cooked shredded chicken, chopped celery, and finely diced red onion into the cottage cheese mixture, ensuring all ingredients are evenly coated.
- Chill and serve: Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled on toast, lettuce wraps, or crackers for a refreshing meal.
Notes
- Add grapes or apples for a sweet crunch to contrast the savory flavors.
- Store the chicken salad in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Salad
- Method: No-Cook
- Cuisine: American
