Description
A high-protein, healthier alternative to traditional mayo-based chicken salad, this dish combines tender shredded chicken with creamy cottage cheese and crisp celery. Fresh dill and tangy lemon juice add brightness, while optional olive oil enhances depth. Perfect for light, satisfying meals.
Ingredients
Cooked shredded chicken (2 cups)
Cottage cheese (1 cup)
Celery (1 stalk)
Red onion (1/4 cup)
Dill (fresh, 2 tablespoons)
Cherry tomatoes (1/2 cup)
Extra virgin olive oil (2 tablespoons)
Lemon juice (1 tablespoon)
Instructions
Cook chicken using preferred method until fully done
Shred chicken while still warm, separating meat from skin and bones
Finely dice celery using a sharp knife or food processor
Chop fresh dill leaves and set aside a portion for garnish
Transfer shredded chicken, cottage cheese, and celery into serving bowl
Pour in lemon juice and olive oil, mixing thoroughly to emulsify the fats
Stir in chopped dill and minced red onion, blending until evenly distributed
Season with salt and pepper to taste
Serve chilled or at room temperature
Notes
For vegetarian option, substitute chicken with tofu
Use full-fat cottage cheese for optimal creaminess; vegan alternatives available
Celery can be swapped for fennel or cucumber
Add optional herbs like oregano or parsley
Store in airtight container up to 2-3 days
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 22g
- Cholesterol: 50mg