Description
A light and protein-packed chicken salad made with cottage cheese, crisp celery, fresh herbs, and a touch of Dijon mustard. Perfect for sandwiches, wraps, or a healthy lunch.
Ingredients
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup low-fat cottage cheese
- 1 cup chopped celery
- ½ cup finely diced red onion
- 2 tbsp Dijon mustard
- 2 tbsp fresh herbs (dill or parsley)
- Salt and pepper to taste
Instructions
- Cook the chicken breasts by boiling, baking, or poaching until fully cooked. Let cool and chop into small cubes.
- In a large bowl, combine chopped chicken, cottage cheese, celery, red onion, Dijon mustard, and fresh herbs.
- Season with salt and pepper to taste and mix until well combined.
- Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.
Notes
- Great as a sandwich filling or on top of a green salad.
- Use Greek yogurt instead of cottage cheese for a slightly different texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch / Dinner
- Method: Mixing / Chopping
- Cuisine: American