This protein-packed cottage cheese chicken salad is a lighter twist on the classic. It’s creamy, flavorful, and perfect for sandwiches, lettuce wraps, or easy meal prep!
When I want something quick, protein-packed, and satisfying, chicken salad is always a go-to; and this cottage cheese version might be my favorite yet.
Blending cottage cheese into the base makes it extra creamy while keeping things light and nourishing. There’s just enough mayo to give it that familiar richness, and the combo of fresh dill, lemon juice, and Dijon gives every bite a bright, herby kick.
I love scooping it into lettuce wraps or piling it onto toasted English muffins topped with microgreens for a simple lunch. It’s a great option when I want something similar to my Greek yogurt chicken salad but with a new twist.
Why You’ll Love This Recipe
This isn’t your average chicken salad—and once you try it, you might not go back. Here’s why it’s a keeper:
- High in protein – With cottage cheese and shredded chicken, this salad is seriously satisfying and great for keeping you full.
- Super creamy – Blending the cottage cheese makes the texture extra smooth without needing much mayo at all.
- Great for meal prep – Make a batch and enjoy it throughout the week in sandwiches, wraps, or over salad greens.
Ingredients Needed
You only need a handful of simple ingredients to make this creamy, protein-packed chicken salad at home!
- cottage cheese – the secret to a super creamy base without needing tons of mayo. I used full-fat for the best texture and flavor.
- shredded chicken – cooked chicken breast works best here. You can use rotisserie chicken or make your own using my slow cooker shredded chicken.
- red onion – adds a crisp bite and a little sharpness to balance the creamy dressing.
- celery – for that classic crunch and freshness you expect in chicken salad.
- mayo – just a couple spoonfuls for richness. I like using avocado oil mayo for a lighter, cleaner option.
- lemon juice – adds brightness and lifts all the flavors. Freshly squeezed is best!
- Dijon mustard – gives the salad a little tang and depth. Don’t skip it, it makes a difference.
- fresh dill – I love using fresh dill here, but dried works in a pinch. It adds that herby flavor that pairs so well with lemon and chicken.
- garlic powder – a touch of savory flavor without overpowering the rest of the ingredients.
- sea salt and pepper – adjust to taste. Start small and add more as needed after everything’s mixed.
Recipe Substitutions
This chicken salad is pretty flexible, so feel free to make a few swaps depending on what you have on hand:
- Cottage cheese: I used full-fat for the best texture, but low-fat cottage cheese should work just fine. You can also skip the blending step and keep it a little chunky if you prefer more texture.
- Mayo options: Regular mayo, olive oil mayo, or even Greek yogurt can be used in place of avocado mayo. Just keep in mind it’ll slightly change the flavor.
- Lemon juice swap: Apple cider vinegar or white wine vinegar can work as a backup if you’re out of lemons.
- Dairy-free option: I haven’t tested a dairy-free cottage cheese substitute here, but if you have one you love, it’s worth experimenting!
How to Make Cottage Cheese Chicken Salad
Step 1: Add cottage cheese to a high-powered blender and blend until smooth and creamy.
Step 2: Add all of the ingredients to a large mixing bowl. Stir to combine. Taste and add more salt and pepper, if needed.
Brittany’s Recipe Tips!
A few simple tips to help your cottage cheese chicken salad turn out creamy, flavorful, and perfect every time:
- Blend the cottage cheese until smooth: This makes the salad extra creamy and gives it that classic chicken salad texture without needing a lot of mayo.
- Use cooked, cooled chicken: Warm chicken can make the dressing watery, so be sure to let it cool before mixing everything together.
- Let it chill (if you can!): The flavors deepen as the salad sits, so it’s even better after a short rest in the fridge.
How to Serve
There are so many ways to enjoy this cottage cheese chicken salad—it’s super versatile and works for any meal of the day:
- In a sandwich – Pile it onto toasted sourdough, an English muffin, a whole grain bun, or your favorite sandwich bread. Add sliced tomato, microgreens, or any of your favorite toppings.
- In a wrap – Spoon it into a tortilla, collard green leaf, or lettuce wrap for a lighter, low-carb option. Try it in a cottage cheese wrap with sliced avocado for something extra nourishing.
- Over greens – Serve it over a bed of arugula or spinach with sliced tomatoes and cucumbers for an easy salad bowl. A drizzle of lemon vinaigrette on top is optional, but delicious.
- With crackers or veggies – Scoop it up with my everything but the bagel crackers, almond flour crackers, cucumber rounds, or bell pepper strips for a high-protein snack plate.
- On its own – Honestly, it’s flavorful enough to eat by the spoonful straight from the fridge—and I definitely have.
How to Store Cottage Cheese Chicken Salad
This chicken salad is great for making ahead and keeps well in the fridge:
- Fridge: Store in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving as it may release a bit of liquid as it sits.
- Freezer: I don’t recommend freezing this one—the creamy base and fresh herbs don’t hold up well after thawing.
Frequently Asked Questions
Yes! Canned chicken will work in a pinch. Just drain it well and shred with a fork before mixing it in.
Absolutely. It stores well in the fridge for several days and is perfect for quick lunches or snacks throughout the week.
Blending gives the salad a smooth, creamy texture. If you don’t mind a little texture from the curds, you can skip this step—it still tastes great.
Yes! It’s naturally low in carbohydrates and works well for low-carb or high-protein diets—just skip the bread or serve it with veggies or over greens.
More Protein Salad Recipes
Be sure to check out my full collection of healthy salad recipes on EBF!
