Name: Chicken Salad with Cottage Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups cooked chicken, roughly chopped; 1 cup cottage cheese (4% milk fat preferred); 1/4 cup mayonnaise or Greek yogurt; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1/4 teaspoon black pepper; 1/2 cup diced celery; 1/4 cup minced red onion; 2 tablespoons chopped fresh herbs (parsley, dill, or chives)

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This Chicken Salad with Cottage Cheese turns a classic into a protein-rich, creamy lunch that stays light and satisfying. I first made it when I wanted a healthier sandwich filling and discovered cottage cheese gives great body without heavy mayo. If you like simple swaps that improve nutrition and texture, this one is worth trying — and it pairs well with many other salads like this crunchy Thai take on chicken. Crunchy Thai Chicken Salad

Why Make This Recipe

High in protein: cottage cheese boosts protein compared with mayo-only versions, keeping you full longer.
Lighter but creamy: you get creaminess from curds and a small amount of mayo or yogurt, so it feels indulgent without overload.
Fast and convenient: uses leftover or quickly poached/roasted chicken and comes together in 10 minutes once the chicken is ready.
Versatile: works for sandwiches, bowls, lettuce wraps, or on top of toasted bread for brunch.
Personal insight: I love this recipe because it’s forgiving — you can tweak herbs, crunch, and acid to match whatever’s in your fridge. I also like pairing it with the bright flavors found in an asado-style chicken dish. Asado Chicken side idea

Recipe Overview

Prep time: 10 minutes (plus time to cool cooked chicken)
Cook time (if cooking chicken): 15–25 minutes depending on method
Total time: 25–35 minutes (using freshly cooked chicken)
Servings: 4 (about 1/2 to 3/4 cup per serving)
Difficulty: Easy
Method: Combine cooked, chopped chicken with cottage cheese, a binder (mayo or yogurt), crunchy veg, herbs, acid, and seasonings; chill briefly to let flavors meld.

My Experience Making This Recipe

I tested this salad several times with both poached and roasted chicken and found that poached chicken yields a more tender, neutral-flavored base while roasted adds savory depth. Adjusting salt was an eye-opener — cottage cheese adds sodium, so I cut added salt by about half. Another discovery: blending half the cottage cheese makes a silkier texture while keeping some curds for character.

How to Make Chicken Salad with Cottage Cheese

Start with 2 cups (about 10–12 oz) cooked chicken, roughly chopped. In a bowl, whisk together 1 cup cottage cheese (4% milk fat preferred), 1/4 cup mayonnaise or Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, and 1/4 teaspoon black pepper; taste for seasoning. Fold in 1/2 cup diced celery, 1/4 cup minced red onion, and 2 tablespoons chopped fresh herbs (parsley, dill, or chives). Chill 20–30 minutes to allow flavors to marry and serve. For cooking chicken, roast at 400°F (200°C) for 20–25 minutes until internal temperature reaches 165°F (74°C) or poach gently in simmering water for 12–15 minutes.

Expert Tips for Success

Use a meat thermometer: cook chicken to 165°F (74°C) for safety and juiciness; don’t overcook or it gets dry.
Texture control: blend half the cottage cheese in a blender for 15–30 seconds to create a smooth base, then fold in whole curds for bite.
Salt carefully: cottage cheese contains salt; add small amounts, taste, then adjust. A squeeze of lemon brightens more than added salt often needs.
Equipment: use a medium mixing bowl and a silicone spatula to fold ingredients gently; a fine-mesh strainer helps drain very wet cottage cheese if you want a firmer salad.
Add crunch at the end: toast nuts (almonds or pecans) in a dry skillet for 2–3 minutes for extra flavor and texture.

(Also great with bold cheese-and-fruit combos if you enjoy creative pairings like this cottage-cheese cloud bread idea.) Blueberry cottage cheese idea

How to Serve Chicken Salad with Cottage Cheese

Classic sandwich: layer between slices of whole-grain bread with butter lettuce and sliced tomato for a reliable lunch.
Lettuce cups: spoon onto butter lettuce or romaine leaves for a low-carb option that’s bright and crunchy.
Grain bowls: serve over cooked quinoa or brown rice with roasted vegetables and a drizzle of olive oil for a heartier meal.
Presentation tip: pile the salad with a little microgreen or chopped herbs on top and scatter toasted nuts for contrast.

Storage and Reheating Guide

Store the salad in an airtight container in the fridge for up to 3 days; use glass containers with tight lids to keep flavors fresh. Do not freeze the assembled salad — cottage cheese becomes watery and grainy after freezing. If you must freeze cooked chicken separately, freeze in a freezer-safe bag for up to 3 months, then thaw overnight and mix with fresh cottage cheese. To serve chilled, remove from fridge 10 minutes before plating; avoid reheating the mixed salad — if you want warm chicken, reheat chicken only to 165°F (74°C) and then assemble.

Recipe Variations

Gluten-free: naturally gluten-free as written; serve in gluten-free bread or lettuce wraps.
Dairy-free: substitute silken tofu or a blended cashew cream for cottage cheese to mimic creaminess; use dairy-free mayo.
Lighter swap: use 1/2 cup cottage cheese blended with 1/4 cup plain Greek yogurt instead of mayonnaise to cut fat while keeping texture.
Flavor twist: add 1/4 cup chopped dried apricot and 2 tablespoons toasted almonds for a sweet-savory Mediterranean spin, or stir in curry powder and mango chutney for a curried chicken salad. For a smoky-sweet combo, try the BBQ pineapple grilled cheese inspiration. BBQ chicken pineapple idea

Nutritional Highlights

High-protein: cottage cheese plus chicken gives a solid protein boost per serving, helpful for satiety and muscle maintenance.
Lower-fat option: using low-fat cottage cheese or Greek yogurt reduces calories while still providing texture.
Allergens: contains dairy and potentially nuts if you add them; for egg allergy, choose mayo alternatives without eggs. Portion size of about 1/2 cup provides a balanced scoop for sandwiches or salads.

Troubleshooting Common Issues

Too watery: drain cottage cheese in a fine-mesh sieve for 10–15 minutes or blot excess moisture with paper towels before mixing.
Bland flavor: add a splash of acid (1 teaspoon white wine vinegar or another tablespoon of lemon juice) and a pinch more salt to lift flavors.
Too thick or dry: thin with 1–2 tablespoons milk, olive oil, or extra lemon juice; fold gently to avoid breaking up chicken too much.

Frequently Asked Questions

Q: Can I use rotisserie chicken or canned chicken?
A: Yes. Rotisserie chicken adds flavor and is convenient — shred or chop to 1/2-inch pieces. Canned chicken works in a pinch; drain well and consider adding a pinch more seasoning to compensate for the different texture.

Q: Will low-fat cottage cheese make the salad too watery?
A: Low-fat varieties can be a bit wetter. Drain them briefly in a sieve or use a thicker binder like Greek yogurt (2–3 tablespoons) to maintain creaminess without extra moisture.

Q: How long should I chill the salad before serving?
A: Chill at least 20–30 minutes so flavors meld. If you’re in a hurry, 10 minutes helps, but the salad tastes best after a short rest in the fridge.

Q: Can I make this ahead for a picnic?
A: Yes — make the salad up to 24 hours in advance and keep chilled in an insulated cooler. Pack greens or bread separately to prevent sogginess and assemble right before eating.

Conclusion

If you want a higher-protein, lighter take on a favorite, this Chicken Salad with Cottage Cheese is flexible, simple, and reliable — and you can borrow bold pairings from recipes like this High Protein Cottage Cheese Chicken Salad – The Balanced … for inspiration and nutrition-focused variations: High Protein Cottage Cheese Chicken Salad – The Balanced …

Chicken Salad with Cottage Cheese