If you’re on the hunt for a fresh, flavorful, and protein-packed salad that feels light yet satisfying, then let me introduce you to this Creamy Cottage Cheese Chicken Salad Recipe. I absolutely love this because it combines the tangy creaminess of cottage cheese with tender chicken and crunchy veggies in a way that just works every time. Plus, it’s super easy to whip up, making it perfect for lunches, snacks, or even a quick dinner. Stick around and I’ll share all my tips to help you nail it perfectly!
Why You’ll Love This Recipe
- Creamy yet Healthy: Cottage cheese adds protein and creaminess without the heaviness of mayo alone.
- Easy to Customize: You can spin this salad in so many directions with herbs, veggies, or spices you love.
- Meal Prep Friendly: It’s simple to make ahead and tastes even better after chilling.
- Perfectly Balanced Flavors: The lemon juice and spices brighten the dish making it super satisfying.
Ingredients You’ll Need
The magic behind this Creamy Cottage Cheese Chicken Salad Recipe is all in the fresh, simple ingredients that come together beautifully. Each component plays a role: the cottage cheese lends creaminess, the chicken brings protein, and the crunchy celery and onion add texture and freshness.
- Cottage Cheese: Choose full-fat for richness or low-fat if you’re watching calories; blending smooth is key for creaminess.
- Shredded Chicken: Using canned chicken works great for convenience, but shredded rotisserie chicken takes it to another level.
- Mayonnaise: Just enough to enrich the mix; feel free to use a light or olive oil version.
- Lemon Juice: Freshly squeezed lemon juice brightens it up—don’t substitute with bottled if you can help it!
- Garlic Powder: Adds a subtle savory note without overpowering.
- Paprika: A hint of smoky warmth that balances the creaminess nicely.
- Salt: Essential to enhance all the flavors.
- Celery Stalks: Dice finely for that satisfying crunch.
- Red Onion: Adds a bit of bite and sweetness; I like mine diced small to avoid any overpowering chunks.
- Fresh Dill (optional): This herb adds a fresh, garden-like aroma if you want to elevate the flavor.
Variations
One of my favorite things about this Creamy Cottage Cheese Chicken Salad Recipe is how you can tweak it to fit your mood, diet, or the season. I love making it my own depending on what I have in the fridge.
- Low-Carb/Veggie Boost: Swap mayo for Greek yogurt or add chopped cucumber and bell peppers for an extra crunch and freshness.
- Herb Variations: I once tried adding fresh parsley and chives instead of dill, and it created a whole new flavor profile that my family couldn’t stop eating.
- Spicy Kick: A dash of cayenne or some chopped jalapeños gives this salad a fun heat that wakes up the palate.
- Avocado Twist: Mixing in some mashed avocado ups the creaminess and adds healthy fats if you’re looking for a richer texture.
How to Make Creamy Cottage Cheese Chicken Salad Recipe
Step 1: Blend for Ultimate Creaminess
Start by adding the cottage cheese, mayonnaise, lemon juice, garlic powder, paprika, and salt to a blender or food processor. Blend everything until it’s completely smooth and creamy. A trick I discovered is to add a splash of milk (just a tablespoon or so) if it seems too thick to blend properly — this helps achieve that luscious restaurant-style texture.
Step 2: Prep Your Chicken and Veggies
Drain your chicken thoroughly—this step is crucial if you’re using canned to avoid a watery salad. Then dice your celery stalks and red onion finely; uniform pieces ensure every bite has that perfect crunch and flavor blend. If you’re using fresh dill, chop that now too.
Step 3: Combine and Chill for Flavor
In a large bowl, combine the drained chicken, diced celery, onion, and dill. Pour the creamy cottage cheese dressing over and gently mix until everything is evenly coated. This is where the magic happens. Cover and refrigerate for at least 30 minutes — this gives the flavors a chance to meld beautifully, and trust me, the salad tastes miles better chilled.
Pro Tips for Making Creamy Cottage Cheese Chicken Salad Recipe
- Smooth Cottage Cheese: Blending the cottage cheese transforms the texture from lumpy to silky, which everyone appreciates in a creamy salad.
- Dry Your Chicken Well: I learned the hard way that excess liquid from canned chicken waters down the flavor — be sure to pat it thoroughly dry.
- Uniform Veggie Cuts: Small dice on celery and onion helps distribute that crunch and bite evenly rather than getting overwhelmed by one big chunk.
- Chill Time is Key: Don’t skip the chilling step; the salad tastes much better after the flavors have mingled for at least 30 minutes.
How to Serve Creamy Cottage Cheese Chicken Salad Recipe
Garnishes
I love sprinkling a little extra fresh dill or chopped parsley on top right before serving for a pop of color and fresh aroma. Sometimes a few cracked black pepper twists or a tiny dusting of paprika just amps up the look and flavor in a subtle but noticeable way.
Side Dishes
This salad pairs wonderfully with crunchy lettuce leaves if you want to make wraps, or alongside some buttered whole grain crackers when you’re in the mood for a salad plate. I’ve also served it with a crisp cucumber salad or roasted veggies for a filling lunch or light dinner.
Creative Ways to Present
For parties, I like scooping this salad into avocado halves or setting it inside hollowed-out tomatoes — it looks stunning and makes for easy, bite-sized servings. You can even layer it in a parfait glass with lettuce and cherry tomatoes for a fun, layered presentation.
Make Ahead and Storage
Storing Leftovers
Once mixed and chilled, I store leftovers in an airtight container in the fridge. It keeps well for about 3 to 4 days. Just give it a gentle stir before serving again to refresh the texture and redistribute any liquid.
Freezing
Freezing this particular salad isn’t something I recommend because the cottage cheese and fresh veggies don’t thaw well — they end up watery and lose their texture. It’s best enjoyed fresh.
Reheating
This salad is delicious cold, so no reheating needed. If you want a warm twist, consider adding warmed chicken to a freshly made dressing instead of combining beforehand, but honestly, I always prefer it chilled.
FAQs
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Can I use fresh chicken instead of canned for this recipe?
Absolutely! Using freshly cooked, shredded chicken or rotisserie chicken adds more flavor and texture than canned. Just make sure to cool it before mixing it into the salad.
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Is cottage cheese really the best base for a chicken salad dressing?
Yes! Cottage cheese offers a creamy texture with less fat and more protein compared to mayonnaise-heavy dressings. Blending it smooth removes any graininess and makes it silky and delicious.
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How long can I store this chicken salad in the fridge?
You can safely store it for 3 to 4 days in an airtight container. Just keep it chilled and stir before serving to maintain texture.
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Can I make this Creamy Cottage Cheese Chicken Salad Recipe vegan or dairy-free?
This recipe relies on cottage cheese for creaminess, so replacing it is tricky. However, you could experiment with vegan cream cheese or blended silken tofu and vegan mayo, but the texture and flavor will differ quite a bit.
Final Thoughts
This Creamy Cottage Cheese Chicken Salad Recipe holds a special place in my rotation because it always comes together quickly yet feels so comforting and fresh. I love sharing it with friends who’ve never thought to use cottage cheese this way — they’re instantly hooked! Give it a try, and I bet you’ll find it becoming one of your go-to recipes too. It’s an easy way to enjoy a high-protein meal that’s truly satisfying and endlessly adaptable.
Print
Creamy Cottage Cheese Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Low Carb
Description
This Protein Cottage Cheese Chicken Salad is a delicious low-carb option packed with creamy cottage cheese and shredded chicken. Enhanced with fresh lemon juice, garlic powder, and paprika, it offers a flavorful and satisfying meal that’s perfect for a quick lunch or light dinner. The salad is blended to creamy perfection and chilled to meld the fresh ingredients, delivering a restaurant-quality texture and taste.
Ingredients
Main Ingredients
- 1 cup cottage cheese
- 2 cups shredded chicken (about 2 cans, 5 oz each, or freshly cooked and shredded)
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 2 stalks celery, diced
- 1/4 cup red onion, diced
- 2 tablespoons fresh dill, chopped
- A splash of milk (optional, to help blend)
Instructions
- Prepare the creamy dressing: In a blender or food processor, add the cottage cheese, mayonnaise, lemon juice, garlic powder, paprika, and salt. Blend until completely smooth and creamy. If needed, add a splash of milk to help achieve a smooth consistency.
- Prepare the chicken and vegetables: Drain the canned chicken thoroughly if using canned, or use pre-cooked shredded chicken. Dice the celery stalks and red onion into uniform small pieces. Chop the fresh dill finely.
- Combine ingredients: In a large mixing bowl, add the shredded chicken, diced celery, red onion, and chopped dill. Pour the blended cottage cheese mixture over the ingredients and stir well until everything is evenly coated.
- Chill the salad: Cover the bowl and refrigerate the chicken salad for at least 30 minutes. This resting time allows the flavors to meld perfectly and enhances the texture for a refreshing taste experience.
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 canned chicken dry with paper towels to prevent the salad from becoming watery and diluted.
- Dice vegetables uniformly: Ensures every bite has a balanced mix of flavors and textures.
- Chill before serving: Refrigerate for at least 30 minutes to allow the flavors to meld and improve taste.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 60mg
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