High Protein Chicken Salad with Cottage Cheese
This easy high protein chicken salad combines tender shredded chicken with creamy cottage cheese, sweet grapes, and crunchy celery. With 40g of protein per serving, it's perfect for meal prep and ready in just 25 minutes!
Ingredients
- For the Chicken:
- 1.4 lbs boneless skinless chicken breasts or 1 lb cooked rotisserie chicken
- 2 teaspoons chicken seasoning or salt to taste
- For the Salad:
- 1 cup cottage cheese blended until smooth
- 1/2 cup mayonnaise plus more to taste
- 65 g grapes about 24 grapes, quartered, any color
- 2 celery ribs chopped
- 1 tablespoon fresh lemon juice plus more to taste
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Ground black pepper to taste
- Salt to taste
Instructions
- Cook the Chicken:
- Season chicken breasts generously with chicken seasoning or salt.
- Cook using your preferred method: boil on stovetop for 20 minutes, use Instant Pot for 8 minutes at high pressure, or use pre-cooked rotisserie chicken.
- Let chicken cool completely before shredding.
- Prepare the Creamy Base:
- Add cottage cheese and mayonnaise to a blender.
- Blend until completely smooth and creamy with no lumps.
- Shred the Chicken:
- Transfer cooled chicken to a large mixing bowl.
- Use two forks to shred the chicken into small, uniform pieces.
- Assemble the Salad:
- Add the blended cottage cheese mixture to the shredded chicken and stir well.
- Fold in the quartered grapes, chopped celery, lemon juice, oregano, garlic powder, smoked paprika, onion powder, black pepper, and salt.
- Mix thoroughly until all ingredients are well combined and chicken is evenly coated.
- Adjust and Chill:
- Taste and adjust seasonings as needed. Add more mayo, lemon juice, salt, or pepper to preference.
- Refrigerate for at least 1 hour before serving to allow flavors to meld together.
- Store in an airtight container in the refrigerator for up to 3-4 days.
Notes
Creaminess: Adjust the amount of mayo or cottage cheese to reach your preferred consistency. Start with the recipe amounts and add more if you prefer a creamier salad.
Chicken Options: Rotisserie chicken is the quickest option. For fresh chicken, Instant Pot (8 minutes) is faster than stovetop boiling (20 minutes).
Blending is Key: Make sure to blend the cottage cheese and mayo until completely smooth to avoid lumps in your salad.
Cooling: Always let cooked chicken cool completely before mixing with mayo to prevent separation and an oily texture.
Shredding Size: Shred chicken into small, uniform pieces for better texture and easier eating in wraps or sandwiches.
Resting Time: For best flavor, refrigerate the salad for at least 1 hour before serving. This allows all flavors to meld together.
Storage: Store in an airtight container in the refrigerator for 3-4 days. Do not freeze as mayo and cottage cheese will separate when thawed.
Substitutions: Mayo: Swap with Greek yogurt for extra protein
Grapes: Use diced apples, dried cranberries, or mandarin oranges
Celery: Substitute with cucumber, bell pepper, or jicama Variations: Add chopped nuts (almonds, pecans, walnuts) for extra crunch
Mix in diced jalapeños or sriracha for a spicy version
Fold in fresh dill or parsley just before serving
Add crumbled bacon for an indulgent twist
Include crumbled feta or blue cheese for extra flavor Nutrition per serving: 320 calories | 40g protein | 8g carbs (6g net carbs) | 14g fat | 2g fiberClaude can make mistakes. Please double-check responses.
Chicken Options: Rotisserie chicken is the quickest option. For fresh chicken, Instant Pot (8 minutes) is faster than stovetop boiling (20 minutes).
Blending is Key: Make sure to blend the cottage cheese and mayo until completely smooth to avoid lumps in your salad.
Cooling: Always let cooked chicken cool completely before mixing with mayo to prevent separation and an oily texture.
Shredding Size: Shred chicken into small, uniform pieces for better texture and easier eating in wraps or sandwiches.
Resting Time: For best flavor, refrigerate the salad for at least 1 hour before serving. This allows all flavors to meld together.
Storage: Store in an airtight container in the refrigerator for 3-4 days. Do not freeze as mayo and cottage cheese will separate when thawed.
Substitutions: Mayo: Swap with Greek yogurt for extra protein
Grapes: Use diced apples, dried cranberries, or mandarin oranges
Celery: Substitute with cucumber, bell pepper, or jicama Variations: Add chopped nuts (almonds, pecans, walnuts) for extra crunch
Mix in diced jalapeños or sriracha for a spicy version
Fold in fresh dill or parsley just before serving
Add crumbled bacon for an indulgent twist
Include crumbled feta or blue cheese for extra flavor Nutrition per serving: 320 calories | 40g protein | 8g carbs (6g net carbs) | 14g fat | 2g fiberClaude can make mistakes. Please double-check responses.