Ingredients
- 1.25 lb cooked chicken breast, shredded or chopped
- 1 cup cottage cheese
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 1/2 tsp maple syrup
- 2 tbsp fresh dill, finely chopped
- 3 tbsp scallions, thinly sliced
- 1 rib celery, finely diced
- 1/8 tsp salt, more to taste
- 1/4 tsp black pepper, more to taste
- 1/2 tsp garlic powder
Instructions
Use small-curd cottage cheese for best texture
For a smoother consistency, blend the cottage cheese before mixing
Add nuts or fruit just before serving to keep textures crisp
Great for meal prep — stores up to 3–4 days in the fridge
Not suitable for freezing
Notes
Recipe makes roughly 5-6 cups of chicken salad, so nutrition facts are based on an approximate serving of between 3/4 and 1 cup. Nutrition facts are based on 6 equal servings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: No-Cook / Mix
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 65mg