Description
This nutrient-dense chicken salad is the perfect fuel for busy afternoons and post-workout recovery. By blending protein-rich cottage cheese into the dressing, this recipe achieves a creamy, tangy consistency that rivals traditional mayo-based salads. Packed with lean poultry, crisp celery, and juicy grapes, it offers a satisfying balance of flavor and texture, making it an ideal choice for healthy weekly meal prep.
Ingredients
1.4 lbs boneless skinless chicken breasts
2 teaspoons chicken seasoning or poultry rub
1/2 cup mayonnaise (avocado oil mayo recommended)
1 cup full-fat cottage cheese
65g grapes, quartered
2 stalks celery, finely diced
1 tablespoon fresh lemon juice
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
Salt and pepper to taste
Instructions
Boil chicken breasts in a pot of salted water or seasoned broth for 20 minutes until fully cooked through.
Remove chicken from the pot, let it cool slightly, then shred into bite-sized pieces using two forks.
In a blender or food processor, combine cottage cheese, mayonnaise, lemon juice, dried oregano, garlic powder, onion powder, and smoked paprika until smooth.
In a large bowl, mix the shredded chicken with the blended dressing until evenly coated.
Fold in the quartered grapes and diced celery.
Season with salt and pepper to taste and refrigerate before serving for best flavor.
Notes
Using rotisserie chicken is a great time-saving hack for this recipe. Store in an airtight container in the refrigerator for up to 3-4 days. Serve in lettuce wraps, over a bed of greens, or with whole-grain crackers.
- Prep Time: 15
- Cook Time: 20
- Category: Chicken Recipes
- Method: Boiling and Blending
- Cuisine: American Healthy