This chicken cottage cheese salad is zesty, crunchy, deliciously spiced, high in protein and low in fat. It is made with a simple cottage cheese dressing for a deliciously creamy, tangy finish. Easy to make, perfect for lunch or as a satisfying, healthy snack. Ready in under 10 minutes!
This chicken cottage cheese salad is a delicious, low fat version of classic chicken salad. I have made a few healthy swaps and created a tastier, healthier chicken salad that comes together in minutes.
I replaced most of the mayonnaise with naturally protein rich, low in fat cottage cheese, which produced a wonderfully creamy, tangy dressing sauce. I also used naturally sweet dried apricots (protein-rich fruits), which create a delicious contrast with tangy cottage cheese.
This chicken and cottage cheese salad is incredibly easy to make and can also be prepared ahead. Simply puree the cottage cheese until smooth, combine with the rest of the ingredients and enjoy your salad!
Chicken cottage cheese salad ingredients and substitutions
- Chicken:
Use ready-to-eat chicken including rotisserie chicken, leftover yogurt marinated chicken, or hasselback chicken (the last two come with lots of flavour, which will work great in this recipe). You can use chicken breast or a combination of white and dark meats.
- Onion: I used red onion but white onion or shallot are good alternatives.
- Dried apricots: I used partly rehydrated dried apricots for their soft texture (see also my easy chicken tagine with apricots). You can substitute raisins or figs if preferred.
- Spices: Use your favourite curry powder. Alternatively use chipotle spice mix or similar.
- Cilantro/fresh coriander: Adds freshness.
- Cottage cheese: If your cottage cheese is not very creamy add a tablespoon of yogurt.
- Mayonnaise: I used a small amount for more depth of flavour but you can omit it to keep the calories down and just use a little more cottage cheese instead.
Step-by-step recipe instructions
1.Make dressing: Puree the cottage cheese with the mayonnaise until smooth and creamy. Set aside.
2. Assemble: Assemble all the salad ingredients, including the dressing, in a large mixing bowl.
3. Combine: Stir thoroughly then add salt and pepper to taste. Refrigerate for 30 minutes before serving, if possible.
How to serve cottage cheese chicken salad
- On its own
- In a wrap or sandwich
- On toast
- In lettuce leaves (as in the photos)
Variations
This healthy chicken cottage cheese salad is delicious as it is, but you can add the following ingredients for more flavour or texture (and even more protein):
- Cooked beans, such as edamame, black beans or broad/fava beans.
- Cooked quinoa (approx. 3 tablespoons)
- Chopped nuts (such as cashews or hazelnuts) or seeds (sunflower or pumpkin work well)
- Avocado
- Shredded monterey jack cheese, gruyere (or another semi-hard cheese)
TIP: If you do decide to use any of the above ingredients you may need to add a little more curry powder or use more cottage cheese.
Top tips
- You can use either diced or shredded chicken.
- You can add more creaminess to your cottage cheese chicken protein salad by increasing the amount of cottage cheese (you may also need to adjust the seasoning and curry powder).
- I recommend pureeing the dressing rather than just stirring the cottage cheese into the salad. It produces better texture.
- Keep covered, refrigerated for up to 2 days.
- Not suitable for freezing.
More high protein salads to try next
See also these other easy, delicious salad recipes!
Recipe
Chicken and Cottage Cheese Salad
Equipment
- Hand blender
Ingredients
- 2 cups (280 g) ready-to-eat chicken tightly packed, diced or shredded
- ½ medium red onion finely chopped
- 8 dried apricots finely chopped
- 5 tablespoons cilantro/fresh coriander finely chopped
- 1 teaspoon curry powder any
- Salt and pepper to taste
For the dressing
- 2 tablespoons mayonnaise regular or light
- ¾ cup (160 g) cottage cheese
Instructions
- Make dressing: Puree the cottage cheese with the mayonnaise until smooth and creamy.
- Assemble: Assemble all the salad ingredients including the dressing in a large mixing bowl.
- Combine: Stir thoroughly then add salt and pepper to taste. Refrigerate for 30 minutes before serving, if possible.
Notes
- You can use either diced or shredded chicken.
- You can add more creaminess to your protein salad with chicken by increasing the amount of cottage cheese (you may also need to adjust the seasoning and curry powder).
- I recommend pureeing the dressing rather than just stirring the cottage cheese into the salad. It produces better texture.
- Keep covered, refrigerated for up to 2 days.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this low fat chicken cottage cheese salad I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Eb Gargano | Easy Peasy Foodie says
YUM! I love a chicken salad and this one does look like an especially good one - especially that dressing!
Monika says
Thank you Eb!
Monika says
Thanks! I've got 2 teenagers that need constant convincing that quinoa is actually edible so I know where you are coming from:)
Balvinder says
This looks so much better than what I make.
Monika says
Thanks Balvinder!