Description
A creamy, high-protein chicken salad made with Greek yogurt and cottage cheese, offering a tangy and satisfying twist on a classic dish. Perfect for meal prep and packed with protein, fiber, and flavor.
Ingredients
2 cups shredded cooked chicken breast
1/2 cup reduced-fat cottage cheese
1/3 cup reduced-fat Greek yogurt
2 tablespoons pickle juice
2 teaspoons Dijon mustard
1/4 cup chopped celery
1/4 cup chopped cashews
1 tablespoon chopped fresh dill or parsley (optional, for garnish)
Instructions
Place the shredded cooked chicken in a large mixing bowl.
In a separate small bowl, combine the cottage cheese and Greek yogurt until smooth.
Stir in the pickle juice and Dijon mustard until well blended.
Pour the yogurt-cottage cheese mixture into the bowl with the chicken.
Add chopped celery and cashews, and mix until fully incorporated.
Garnish with chopped fresh herbs like dill or parsley if desired.
Taste and adjust seasoning with salt and pepper if needed.
Chill for at least 10 minutes before serving or storing for meal prep.
Notes
For a vegetarian option, substitute half the chicken with 1/2 cup of mashed chickpeas for added protein and a meaty texture.
This salad pairs well with sliced cucumber, carrots, or whole-grain crackers as accompaniments.
Store in an airtight container in the refrigerator for up to 3 days.