High Protein Cottage Cheese Chicken Salad Recipe

Why You’ll Love This Recipe

I love this recipe because it’s so simple, yet it checks all the boxes — high in protein, full of texture, and easy to customize. The cottage cheese adds creaminess and boosts the protein without the heaviness of mayo. It’s a great way for me to enjoy chicken salad in a lighter, more nutritious way that still tastes rich and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups cooked chicken breast, shredded or chopped

• 1/2 cup low-fat or full-fat cottage cheese

• 1 tablespoon Dijon mustard

• 1 celery stalk, diced

• 2 tablespoons red onion, finely chopped

• 1/4 cup diced cucumber or dill pickles

• 1 tablespoon lemon juice

• Salt and black pepper to taste

• Optional: chopped fresh dill, parsley, or green onion for extra flavor

• To serve: lettuce wraps, whole grain bread, rice cakes, or crackers

Directions

1. Prep the ingredients: I start by cooking and shredding or chopping my chicken if I haven’t already. I also chop all the veggies.

2. Mix the base: In a mixing bowl, I stir together the cottage cheese, Dijon mustard, and lemon juice until creamy and smooth.

3. Combine everything: I add the chicken, celery, red onion, and cucumber (or pickles) into the bowl. Then I mix until everything is evenly coated and combined.

4. Season and chill: I taste the salad and add salt and pepper as needed. If I have fresh herbs on hand, I stir them in for extra flavor. I like to chill the salad for about 30 minutes to let the flavors come together, but it’s also great right away.

Servings and timing

This recipe makes about 3–4 servings and takes 10 minutes to prepare if the chicken is already cooked. It’s great for quick lunches or meal prep for the week.

Variations

• Add crunch: I sometimes add chopped almonds or sunflower seeds for texture.

• Spice it up: A pinch of smoked paprika, red pepper flakes, or hot sauce gives it a kick.

• Make it creamier: I blend the cottage cheese before mixing if I want a smoother texture.

• Low-carb option: I serve it in lettuce wraps or scooped into halved bell peppers.

• Add fruit: Diced apple or grapes give it a sweet-savory twist, especially with dill.

Storage/Reheating

I store the chicken salad in an airtight container in the fridge for up to 4 days. It holds up well and tastes even better after the flavors sit for a few hours. I don’t recommend freezing it, and there’s no need to reheat — it’s meant to be served chilled or at room temperature.

FAQs

Is cottage cheese a good substitute for mayo?

Yes, I love using cottage cheese because it’s high in protein and much lighter than mayo. It still gives that creamy texture without the heaviness.

Can I use rotisserie chicken?

Absolutely. I often use leftover rotisserie chicken to save time — it works perfectly in this recipe.

What type of cottage cheese is best?

I usually go for low-fat or full-fat cottage cheese depending on how creamy I want the salad. Blending it gives a smoother consistency if I prefer it that way.

Can I meal prep this for the week?

Yes. I like making a big batch and portioning it out for lunches. Just keep it in the fridge and it stays fresh for up to 4 days.

What can I eat this with?

I love serving it in lettuce wraps, on toast, with crackers, or even stuffed into a pita. It’s really versatile and goes with just about anything.

Conclusion

This High Protein Cottage Cheese Chicken Salad is a smart, satisfying twist on the classic. It’s creamy, crunchy, and full of flavor, all while keeping the nutrition high and the calories in check. Whether I’m packing it for lunch or enjoying it as a quick dinner, it always hits the spot — with no mayo required.