Okay, let’s talk about one of the easiest, healthiest, and honestly tastiest lunches you can throw together—Cottage Cheese Chicken Salad. It’s creamy, full of protein, and takes so little effort. You don’t need fancy cooking skills here, just some good ingredients and a bowl.
I make this all the time when I want something light but filling. Perfect for a lunch prep or quick dinner.
Why I Love This Recipe
This salad got me through a bunch of long work-from-home days. I’d just mix it up the night before, and boom—lunch was done and delicious. Plus, it’s flexible! I’ve swapped ingredients based on what I had and it always worked.
- It’s protein-packed but still light
- You can meal prep it ahead
- Doesn’t get soggy in the fridge
- Easy to change up with whatever you have
- No cooking required if you use rotisserie chicken
Serves: 4
Total Time: 15 minutes
What You’ll Need
- 2 cups cooked chicken breast, shredded
- 1 cup cottage cheese (full-fat or low-fat)
- 1/3 cup celery, finely chopped
- 1/4 cup red onion, diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1/2 lemon
Tools You’ll Need
- Medium mixing bowl
- Spoon or silicone spatula
- Cutting board
- Knife
- Citrus squeezer (optional)
Pro Tips
- Shred your chicken finely—it mixes better with the creamy base
- Use small curd cottage cheese for the best texture
- Let the salad chill for 20 minutes for the flavors to blend
- Red onion adds a pop of flavor, but soak it in cold water first to mellow it out
- Add lemon juice last so it stays fresh tasting
Substitutions and Variations
- Swap cottage cheese with plain Greek yogurt for a tangier version
- Add chopped apple or grapes for a sweet crunch
- Use rotisserie chicken if you’re short on time
- Try green onion instead of red onion
- Add a pinch of smoked paprika for extra flavor
Make Ahead Tips
You can make this 1–2 days in advance. Store it in an airtight container in the fridge. Stir before serving.
How to Make Cottage Cheese Chicken Salad
Step 1: Add shredded chicken
Add 2 cups of cooked chicken breast, shredded, to a medium bowl
Step 2: Add cottage cheese
Scoop in 1 cup of cottage cheese into the bowl with the chicken
Step 3: Add veggies and herbs
Add 1/3 cup chopped celery, 1/4 cup diced red onion, and 2 tablespoons chopped fresh parsley
Step 4: Add seasoning and mustard
Sprinkle in 1 tablespoon Dijon mustard, 1/2 teaspoon garlic powder, salt and pepper to taste
Step 5: Squeeze lemon juice
Squeeze the juice of 1/2 lemon over everything
Step 6: Mix it all up
Stir everything together until fully combined
Step 7: Serve
Spoon into a round white bowl and serve chilled with crackers or in a sandwich
Macros (Per Serving, based on 4 servings)
- Calories: 220
- Protein: 27g
- Fat: 9g
- Carbs: 4g
- Fiber: 1g
- Sugar: 2g
Why This Recipe Works (Quick Science)
Cottage cheese brings both moisture and protein to the salad while acting as the creamy binder—just like mayo but lighter. The curds grab onto the shredded chicken so every bite is packed with flavor. The acidity from lemon juice and mustard helps balance the richness and makes it pop.
Common Mistakes
- Using watery cottage cheese: Drain excess liquid if needed
- Not seasoning enough: Salt brings the flavors together—don’t skip it
- Overmixing: Stir gently to keep the texture nice
- Big chunks of chicken: They won’t blend well. Shred finely
- Too much onion: Go easy unless you want it super sharp
What to Serve With
- Whole grain crackers or pita chips
- Inside a lettuce wrap for low-carb
- On whole wheat bread or croissant
- Next to sliced cucumbers and cherry tomatoes
- With a bowl of soup for a full meal
FAQ
Can I use canned chicken?
Yes! Just drain it well and shred it up with a fork first.
How long does it last in the fridge?
About 3 days in an airtight container.
Is this good for meal prep?
Totally. Just stir it before eating.
Can I freeze it?
Wouldn’t recommend it. The cottage cheese will separate.
Leftovers & Storage
Keep it in a sealed container in the fridge for up to 3 days. Stir before eating. It’s not freezer-friendly.
Final Thoughts
This Cottage Cheese Chicken Salad is one of those recipes you’ll keep coming back to. It’s simple, fast, and always hits the spot. Whether you’re looking for a quick lunch, something high-protein, or just want to clean out the fridge, this does the job. If you try it, drop a comment below—I’d love to hear how you made it your own!