Ingredients
Chicken Salad
- 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
- Blend Cottage Cheese: In a blender or using an immersion blender in a small container, blend cottage cheese until smooth and creamy. Alternatively, you can leave the cottage cheese with some curds if preferred. A tip is to use an immersion blender directly in the cottage cheese container for convenience.
- Prepare Dressing: In a medium bowl, combine the blended cottage cheese with fresh dill, scallions, celery, lemon juice, dijon mustard, maple syrup, salt, black pepper, and garlic powder. Mix thoroughly until well combined.
- Mix Chicken: Add the shredded or chopped cooked chicken breast into the dressing mixture. Stir well to ensure the chicken is evenly coated with the creamy dressing.
- Adjust Seasoning and Serve: Taste the salad and add additional salt and pepper if needed. Serve immediately or refrigerate for later enjoyment.
Notes
- The recipe yields roughly 5-6 cups of chicken salad.
- Nutrition facts are based on 6 equal servings, with each serving approximately 3/4 to 1 cup.
- Blended cottage cheese can be repurposed to make homemade cottage cheese ranch dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
