Low-Carb Blackberry Cottage Cheese Chicken Salad

Why You’ll Love This Recipe

I love how this salad is both nourishing and refreshing. It comes together in just minutes, making it perfect when I need a quick, no-fuss meal that’s still packed with flavor and texture. The creamy cottage cheese and mayonnaise base adds richness without feeling heavy, while the blackberries bring in a pop of sweetness and color. It’s naturally low in carbs, high in protein, and gluten-free — perfect for staying on track while still enjoying something delicious and vibrant.

Ingredients

• 2 cups cooked chicken breast, shredded or chopped

• 1/2 cup full-fat cottage cheese

• 1/4 cup mayonnaise

• 1 tablespoon lemon juice

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

• 1/2 cup fresh blackberries, halved

• 1/4 cup celery, finely chopped

• 2 tablespoons red onion, minced

• Fresh parsley or dill, for garnish (optional)

• Romaine lettuce leaves or low-carb wraps, for serving

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

Directions

1. In a large bowl, I combine the cottage cheese, mayonnaise, lemon juice, garlic powder, salt, and pepper. I stir everything until the dressing is creamy and smooth.

2. Then I add the shredded chicken, celery, and red onion, mixing until all the ingredients are evenly coated.

3. I gently fold in the halved blackberries last, being careful not to crush them.

4. I taste the mixture and adjust the salt or pepper if needed.

5. After that, I chill the salad in the fridge for 15 to 20 minutes so the flavors can develop.

6. I serve it in crisp romaine lettuce leaves or low-carb wraps and top it with fresh herbs for an extra touch if I have them on hand.

Servings and Timing

• Servings: 4 servings

• Prep time: 10 minutes

• Cook time: 0 minutes

• Total time: 10 minutes

• Calories: Approximately 280 kcal per serving

Variations

• Berry Swap: I sometimes use raspberries or chopped strawberries if I don’t have blackberries — they add a different sweetness but still work beautifully.

• Avocado Add-In: A few chunks of ripe avocado give it an extra creamy texture and boost the healthy fats.

• Nut Crunch: For a bit of crunch, I like to add a sprinkle of slivered almonds or crushed walnuts on top before serving.

• Greek Yogurt Substitute: If I’m out of mayonnaise, I’ll replace it with full-fat Greek yogurt for a tangy twist.

• Spicy Kick: A pinch of cayenne or a dash of hot sauce can add a nice heat if I want something with more zing.

Storage/Reheating

• Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days. The salad stays fresh and delicious, though I try to eat it sooner rather than later for the best texture.

• Freezing: I don’t recommend freezing this salad because the fresh berries and dairy don’t thaw well.

• Reheating: This is a cold salad, so no reheating is needed. I just give it a quick stir before serving again.

FAQs

Can I make this salad ahead of time?

Yes, I often make this a day in advance. Just keep it chilled, and the flavors will deepen overnight. I like to wait to add the blackberries until just before serving to keep them fresh.

Is cottage cheese really good in chicken salad?

Absolutely. I find that full-fat cottage cheese adds creaminess and protein without making the salad feel heavy. It’s a great alternative to heavier dressings and blends beautifully with the chicken.

Can I use rotisserie chicken instead?

Yes, using rotisserie chicken is a great time-saver. I just make sure to shred it well and remove any skin or bones before mixing.

How do I keep the blackberries from getting mushy?

I always fold them in gently at the end and avoid over-mixing. If I’m making the salad in advance, I wait until right before serving to add them.

What’s the best way to serve this salad?

I usually scoop it into romaine leaves for a fresh, low-carb option, but it’s also great wrapped in a low-carb tortilla or even served over a simple bed of greens.

Conclusion

This Low-Carb Blackberry Cottage Cheese Chicken Salad is one of my favorite go-to meals when I want something light, fresh, and packed with protein. It’s easy to make, easy to love, and full of bold textures and flavors. Whether I’m meal prepping for the week or making a quick summer lunch, this salad is always a win — refreshing, creamy, and satisfying with every bite.