Protein Cottage Cheese Chicken Salad (Low-Carb)
Ingredients
- 1 cup cottage cheese
- 2 cups shredded chicken
- 3 tablespoons mayo
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 2 stalks celery (diced)
- 1/4 cup red onion (diced)
Instructions
- Add 1 cup cottage cheese, 3 tablespoons mayonnaise, 2 tablespoons fresh lemon juice, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and 1/4 teaspoon salt to a blender or food processor. Blend until completely smooth and creamy. Add a splash of milk if needed to help it blend properly.
- Drain 2 cans (5 oz each) chicken breast thoroughly (if using canned). Dice 2 celery stalks and 1/4 cup red onion finely. Chop 2 tablespoons fresh dill.
- Add the drained chicken, diced celery, red onion, and fresh dill to a large bowl. Pour the blended cottage cheese mixture over the ingredients and stir until everything is evenly coated. Chill for at least 30 minutes before serving to allow the flavors to meld together.
Video
Notes
Blend for creaminess: Processing the cottage cheese until smooth creates a restaurant-quality texture that's much more appealing than leaving it chunky.
Drain chicken thoroughly: Pat the canned chicken dry with paper towels to prevent your salad from becoming watery and diluted.
Dice vegetables uniformly: Keeping your celery and onion pieces similar in size ensures every bite has the perfect balance of flavors and textures.
Chill before serving: Thirty minutes in the refrigerator allows all the flavors to meld together and creates the best taste experience.
Did you make this recipe?Please let me know in the comments below how it turned out :)