Creamy cottage cheese chicken salad with crisp celery, fresh herbs, and a light, flavorful dressing — high in protein, easy to make, and perfect for sandwiches, wraps, or lettuce cups.
For more healthy chicken salads, try our Italian chicken salad, chicken Waldorf salad, and healthy chicken salad with Greek yogurt.
Why You'll Love This Cottage Cheese Chicken Salad
Creamy cottage cheese chicken salad is one of those easy meals that quickly becomes part of the weekly routine.
It’s fresh, satisfying, and packed with flavor, but lighter than classic chicken salad because the creamy dressing uses cottage cheese instead of lots of mayonnaise.
Louise and I blend the cottage cheese until completely smooth, then mix it with tender chicken, crunchy celery, lemon juice, Dijon mustard, pickles, and fresh herbs for a chicken salad that tastes bright, creamy, and delicious.
It’s perfect for sandwiches, wraps, crackers, lettuce cups, easy meal prep lunches, or even a light dinner with toasted bread and a simple salad on the side.
And the best part?
You only need a few simple ingredients and about 15 minutes.
P.S. Love easy protein-packed lunches? Try our Mediterranean Chopped Chicken Salad, Mediterranean Chicken Quinoa Salad, and Chicken Quinoa Bowl.
Nico Pallotta
Ingredients
For quantities, see recipe card at the bottom of the page.
- Shredded rotisserie chicken: makes this easy chicken salad recipe fast, flavorful, and convenient. You can also use poached chicken breast, roasted chicken leftovers, or canned chicken.
- Cottage cheese: blend it very smooth for a creamy chicken salad texture. Substitute Greek yogurt for a tangier flavor.
- Mayonnaise: adds richness and helps balance the tangy dressing. You can omit if you prefer.
- Lemon juice: brightens the whole salad. Apple cider vinegar or red wine vinegar also work well.
- Dijon mustard: adds sharp flavor and helps the dressing taste balanced. Yellow mustard works too.
- Celery: adds fresh crunch to this healthy chicken salad. Cucumber can work for a softer crunch.
- Pickles or capers: bring salty, briny flavor that makes the salad extra delicious. Try chopped olives instead.
- Scallions: milder and easier than raw onion. Chives or finely diced red onion are good substitutes.
- Fresh dill and parsley: make this protein-packed lunch taste fresh and bright. Use one or the other if needed.
- Garlic: fresh garlic adds bold savory flavor. Substitute garlic powder, or leave it out for garlic intolerance.
How to Make Cottage Cheese Chicken Salad
Step 1. Blend the cottage cheese dressing
Add the cottage cheese, mayonnaise, lemon juice, Dijon mustard, garlic, salt, and black pepper to a blender.
Blend very well until the dressing is smooth and creamy. This step makes the biggest difference, so don’t stop too soon. If the dressing feels too thick, add a small splash of water or plain yogurt to help it blend smoothly.
Step 2. Mix the chicken salad
Add the shredded rotisserie chicken, celery, scallions, pickles, dill, and parsley to a large bowl.
Pour the creamy cottage cheese dressing over the top and stir well until the chicken is fully coated.
The salad should look creamy, fresh, and well combined.
Step 3. Taste and serve
Taste the chicken salad and adjust it to your liking.
Add more lemon juice for brightness, more salt for flavor, or more pickles or capers if you like it extra tangy.
You can serve it right away, but it tastes even better after 20 minutes in the fridge.
Enjoy it as a high protein chicken salad in sandwiches, wraps, lettuce cups, or with crackers for an easy high protein lunch.
Tips
- Blend the dressing really well: the smoother the cottage cheese dressing, the creamier and more classic the chicken salad will taste.
- Use rotisserie chicken: it adds flavor and makes this recipe much faster and easier.
- Season after mixing: chicken salad often needs a little more salt after everything is combined, especially after chilling.
- Let it chill if you can: even 20 minutes in the fridge helps the flavors come together.
- Adjust the tanginess to your taste: add more lemon juice, pickles, or capers if you like brighter flavors.
- Serve it different ways: try it in sandwiches, wraps, lettuce cups, over greens, or with crackers for easy lunches and dinners.
- If you are cooking for mixed diets: serve the cottage cheese chicken salad with different options like bread, lettuce cups, crackers, or gluten-free wraps so everyone can build their own plate.
- Meal prep friendly: this salad keeps well in the refrigerator for up to 3 days, making it great for make-ahead lunches.
- Don’t skip the herbs: fresh dill and parsley make the salad taste much fresher and more flavorful.
Frequently Asked Questions
Store the cottage cheese chicken salad in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving because the dressing may loosen slightly as it sits.
Blending the cottage cheese makes the dressing smooth, creamy, and much closer to a classic chicken salad texture. It’s one of the best tricks for making a creamy chicken salad without using lots of mayo.
Yes. This is a great meal prep chicken salad because the flavors get even better after chilling in the fridge for a few hours.
Serve it in sandwiches, wraps, lettuce cups, over greens, or with crackers and sliced vegetables for an easy lunch or light dinner.
Yes, canned chicken works in a pinch. Rotisserie chicken or leftover roasted chicken usually gives the best flavor and texture.
Yes. The mayo adds richness, but you can replace it with a dollop of yogurt for a lighter light chicken salad recipe.
More Easy Lunch Salads and Bowls
- Chickpea Salad
- Healthy Tuna Salad
- Tuna Egg Salad with Greek Yogurt
- Mediterranean Chicken Quinoa Salad
- Mediterranean Tuna Chickpea Salad
- Tuna Rice Bowl
- Mediterranean Chicken Bowl
- Strawberry Spinach Chicken Salad
Tried this Cottage Cheese Chicken Salad recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Cottage Cheese Chicken Salad (Easy High Protein Lunch)
Ingredients
- 2 cups cooked chicken shredded or chopped (about 10 ounces) - rotisserie chicken works well
- 1 cup cottage cheese full-fat or low-fat
- 1 tablespoon mayonnaise optional, for a richer flavor
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 rib celery diced
- 1 green onion sliced
- 3 tablespoons fresh herbs chopped parsley, dill, chives, or a mix
- 2 tablespoons pickles or capers, diced
- ½ clove garlic
- ½ teaspoon salt and black pepper to taste
Instructions
- Blend 1 cup cottage cheese, 1 tablespoon mayonnaise, 3 tablespoons lemon juice, 2 teaspoons Dijon mustard, ½ clove garlic, ½ teaspoon salt, and black pepper until smooth.If the dressing feels too thick, blend in a small splash of water or plain yogurt. You can use a standing blender or an immersion blender.
- Add 2 cups cooked chicken, 1 rib celery, 1 green onion, 2 tablespoons pickles, and 3 tablespoons fresh herbs to a large bowl.Pour the dressing over the chicken and stir well until everything is coated.
- Taste and add more salt, pepper, or lemon juice if you like. Serve right away or chill in the refrigerator for 20 minutes before serving.
Notes
- Shredded rotisserie chicken → Poached chicken breast, roasted chicken leftovers, or canned chicken
- Cottage cheese → Greek yogurt for a tangier flavor
- Mayonnaise → Omit it or use more cottage cheese
- Lemon juice → Apple cider vinegar or red wine vinegar
- Dijon mustard → Yellow mustard
- Celery → Cucumber for a softer crunch
- Pickles or capers → Chopped olives
- Scallions → Chives or finely diced red onion
- Fresh dill and parsley → Use just dill or just parsley
- Garlic → Garlic powder, or leave it out for garlic intolerance
- Blend the dressing very smooth for the creamiest texture
- Use rotisserie chicken for the easiest and most flavorful version
- Taste after mixing and add more salt if needed
- Chill 20 minutes for the best flavor
- Add more lemon juice, pickles, or capers for a brighter salad
- Fresh dill and parsley make a big difference in flavor
- Serve in sandwiches, wraps, lettuce cups, or with crackers
- Store leftovers in an airtight container in the fridge for up to 3 days
- Sodium is estimated and often lower since some dressing stays behind in the bowl or blender
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