A fresh, protein-packed chicken salad with juicy blackberries, creamy cottage cheese, and crunchy veggies—low in carbs, big on flavor.

2 cups cooked chicken breast, shredded or chopped

½ cup full-fat cottage cheese

¼ cup mayonnaise

1 Tbsp lemon juice

½ tsp garlic powder

Salt and pepper, to taste

½ cup fresh blackberries, halved

¼ cup celery, finely chopped

2 Tbsp red onion, minced

Fresh parsley or dill, for garnish (optional)

Romaine lettuce leaves or low-carb wraps, for serving

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In a large bowl, combine cottage cheese, mayonnaise, lemon juice, garlic powder, salt, and pepper. Stir until creamy.

Add in chicken, celery, and red onion. Mix to evenly coat.

Gently fold in halved blackberries to avoid crushing.

Taste and adjust seasoning as needed.

Chill in the fridge for 15–20 minutes to develop flavor.

Serve in romaine lettuce leaves or low-carb wraps. Garnish with fresh herbs if desired.

Use rotisserie chicken for convenience.

Substitute raspberries or chopped strawberries if blackberries aren’t available.

Add avocado, slivered almonds, or walnuts for creaminess and crunch.

Swap mayo for Greek yogurt for a tangy, high-protein twist.

Add cayenne or hot sauce for a spicy kick.