Description
A bright and protein-packed chicken salad that swaps mayo for cottage cheese, providing a creamy texture without the heaviness.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cottage cheese
- 1/2 cup grapes, halved (optional)
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Lettuce leaves for serving (optional)
Instructions
- Place the shredded chicken in a large mixing bowl.
- Add the cottage cheese and spoon in the Dijon mustard.
- Fold in the halved grapes, diced celery, and diced red onion.
- Stir gently until all ingredients are evenly combined.
- Taste and season with salt and freshly cracked black pepper.
- Serve the salad on a bed of lettuce leaves, scooped into a sandwich, or eaten straight from the bowl.
- Store any leftovers in an airtight container in the refrigerator; use within 3–4 days.
Notes
Use Greek yogurt for tangier flavor or replace cottage cheese with mashed avocado for a dairy-free option. Grapes can be swapped for diced apple or dried cranberries.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American