Cottage Cheese Chicken Salad
A quick and nutritious chicken salad featuring creamy cottage cheese, perfect for lunch or picnics.
Ingredients
Main Ingredients
- 3 pieces boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup low-fat cottage cheese
- 1 cup chopped celery
- ½ cup finely diced red onion
- 2 tbsp Dijon mustard
- 2 tbsp fresh herbs (dill or parsley) Use dried if fresh herbs are unavailable.
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Place the seasoned chicken breasts on a parchment-lined baking sheet and bake for 25-30 minutes until fully cooked.
- Let the chicken cool for 5 minutes.
- While the chicken bakes, chop the celery and red onion.
- Shred the cooled chicken into bite-sized pieces.
- In a large mixing bowl, combine shredded chicken, cottage cheese, celery, onion, Dijon mustard, and fresh herbs. Stir until well-coated.
- Taste and adjust seasoning as needed.
- Serve on a bed of lettuce, in a whole-grain wrap, or in a bowl topped with extra herbs.
Notes
If you have leftovers, store in an airtight container in the fridge for up to 3 days. For a quick meal, consider making it ahead of time.