35g Protein Chicken Salad: Mind-Blowing Cottage Cheese Hack

Name: 35g Protein Chicken Salad: Mind-Blowing Cottage Cheese Hack
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 1 cup cottage cheese; 1/4 cup Greek yogurt; 1/2 cup celery, diced; 1/4 cup red onion, finely chopped; 1 tbsp lemon juice; 1 tsp Dijon mustard; Salt and pepper to taste; 1/4 cup fresh parsley, chopped

Author: Tessa

Published: August 3, 2025

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Let me tell you about my secret weapon for quick, protein-packed lunches that don’t taste like cardboard – this mind-blowing high protein chicken salad with cottage cheese! I stumbled onto this combo when I was desperate for something creamy but still healthy after my workouts. Most chicken salads use mayo, but trust me, swapping in cottage cheese is a total game-changer. It gives you that same rich texture with twice the protein punch.

I’ve made this at least once a week for the past year – it’s that good. My kids even beg for it in their lunchboxes now (and they usually turn their noses up at anything “healthy”). The cottage cheese blends so smoothly with the Greek yogurt that nobody even realizes they’re eating something packed with 35g of protein per serving. Plus, it comes together in about 15 minutes flat – perfect for those days when you’re running between soccer practice and work meetings.

What I love most is how versatile this chicken salad is. Sometimes I’ll throw in some diced apples or grapes when I want sweetness, or kick it up with a dash of hot sauce when I need more zing. But this basic version with crisp celery and zippy red onion? It’s absolute perfection every single time.

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Why You’ll Love This Mind-Blowing High Protein Chicken Salad with Cottage Cheese

This isn’t just another chicken salad—it’s your new go-to meal that checks all the boxes. Here’s why it’s about to become your kitchen MVP:

Protein powerhouse: Packing 35g of protein per serving keeps you full for hours (goodbye, 3pm snack attacks!)
Crazy creamy texture: The cottage cheese and Greek yogurt combo is so rich, you’ll swear it’s loaded with mayo
15-minute miracle: Throw it together faster than you can say “takeout” (rotisserie chicken is your friend here)
Customizable canvas: Add grapes for sweetness, hot sauce for kick, or walnuts for crunch—it’s endlessly adaptable
Meal prep winner: Tastes even better the next day as flavors meld in the fridge

Seriously—once you try this version, regular chicken salad just won’t cut it anymore.

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Ingredients

Here’s everything you’ll need for this protein-packed masterpiece (measurements matter!):

2 cups cooked chicken breast, shredded (rotisserie chicken works great)
1 cup full-fat cottage cheese (I love Good Culture for extra creaminess)
1/4 cup plain Greek yogurt (2% or whole milk variety)
1/2 cup celery, finely diced
1/4 cup red onion, minced
1 tbsp fresh lemon juice
1 tsp Dijon mustard (Grey Poupon for that extra tang)
Salt and freshly cracked black pepper to taste
1/4 cup fresh parsley, roughly chopped

Grab your measuring cups and let’s get mixing!

How to Make Mind-Blowing High Protein Chicken Salad with Cottage Cheese

Now for the fun part – let’s turn these simple ingredients into something magical! I’ve made this so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try.

Step 1: Combine Base Ingredients

Grab your biggest mixing bowl – things are about to get creamy! First, dump in your shredded chicken. Pro tip: if you’re using leftover chicken or rotisserie, make sure it’s completely cooled first so it doesn’t make your dairy ingredients weird.

Next, plop in that glorious cottage cheese. I like to give it a quick stir with a fork first to break up any large curds. Then add your Greek yogurt right on top. Now here’s my secret weapon – use a sturdy rubber spatula to fold everything together gently at first, then really get in there and mix until you don’t see any white streaks. You want it creamy but still with some texture from the chicken.

Step 2: Add Vegetables and Seasonings

Time to wake up those flavors! Toss in your diced celery and minced red onion – the crunchier the better here. Squeeze that lemon juice right over everything (catch the seeds!), then dot with Dijon mustard. Sprinkle with a good pinch of salt and a few twists of fresh pepper.

Now the key move: fold everything together with love. I do about 15 big folding motions – just enough to distribute everything evenly without turning the chicken to mush. Finally, shower it with that fresh parsley. The bright green flecks make it look as good as it tastes!

Step 3: Chill and Serve

Here’s where patience pays off. Cover your bowl with plastic wrap and tuck it in the fridge for at least 30 minutes. I know it’s tempting to dive right in, but trust me – this resting time lets all the flavors become best friends. The cottage cheese mellows out, the onions soften just enough, and everything comes together in creamy harmony.

When you’re ready, give it one last gentle stir and taste for seasoning. Sometimes I add an extra squeeze of lemon if it needs more zing. Serve it however you like – my family goes crazy for it on toasted whole grain bread with crisp lettuce leaves!

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Tips for the Best Mind-Blowing High Protein Chicken Salad with Cottage Cheese

Want to take your chicken salad from good to “holy cow!” good? Here are my hard-earned secrets after making this weekly for a year:

Rotisserie chicken is your MVP – Saves so much time and adds incredible flavor (just remove the skin first!)
Acid is your friend – Start with 1 tbsp lemon juice, then taste after chilling. Need more brightness? Add another squeeze!
Texture matters – Keep some cottage cheese curds for pleasant little creamy bursts
Storage smarts – It keeps beautifully for 3-4 days in the fridge, but the onions get stronger. For meal prep, mix everything except onions and add those fresh each day
Creaminess hack – If it thickens in the fridge, stir in a splash of chicken broth or water to loosen

Follow these, and you’ll be the chicken salad hero of your lunch crew!

Ingredient Substitutions and Variations

One of my favorite things about this chicken salad is how easily you can switch it up! Don’t have Greek yogurt? No sweat – sour cream works beautifully, or even a tablespoon of mayo if you want extra richness. If cottage cheese isn’t your thing (though trust me, you won’t even taste it!), try whipped ricotta for a similar creamy texture.

For fun variations, try adding:

1/4 cup chopped walnuts or almonds for crunch
Diced apples or grapes for sweetness
A dash of curry powder for warmth
Fresh dill instead of parsley for a herby twist

The basic recipe is foolproof – have fun making it your own!

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Serving Suggestions for Mind-Blowing High Protein Chicken Salad with Cottage Cheese

This chicken salad is ridiculously versatile – here’s how I love to serve it up! My weekday favorite? Stuffed into whole wheat pitas with crisp romaine. For something lighter, pile it over baby spinach with avocado slices. Need a quick snack? Scoop it onto cucumber rounds or whole grain crackers. My kids go wild when I make mini croissant sandwiches with it for school lunches. Honestly, you could eat it straight from the bowl with a fork (no judgment – I’ve done it!).

Storage and Reheating

This chicken salad stays fresh in the fridge for 3-4 days – just keep it tightly covered in an airtight container. Pro tip: The flavors actually get better after a day! Since it’s meant to be served cold, I don’t recommend reheating it – that cottage cheese can get weird when warm. If it thickens up, just stir in a splash of water or chicken broth to bring back the creamy texture.

Nutritional Information

Here’s the nutritional breakdown per serving (about 1 cup). Remember, these values are estimates and can vary based on your specific ingredients and brands used:

Calories: 280
Protein: 35g
Carbs: 6g
Fat: 8g

Not bad for something that tastes this indulgent, right?

FAQs About Mind-Blowing High Protein Chicken Salad with Cottage Cheese

Can I use canned chicken for this recipe?
Yes, but I’d only recommend it in a pinch! Canned chicken works if you’re desperate, but it’s way saltier and has a mushier texture. If you must, drain it well and give it a quick rinse first. Honestly though, leftover grilled chicken or rotisserie chicken makes all the difference.

How long does this chicken salad last in the fridge?
It keeps beautifully for 3-4 days in an airtight container. The flavors actually get better on day two! Just give it a stir before serving. After day four, the onions start to get too strong and the texture changes.

Can I freeze this chicken salad?
I don’t recommend it – dairy-based salads get watery and grainy when thawed. It comes together so quickly that you’re better off making fresh batches. If you must, freeze just the plain shredded chicken separately, then mix with fresh ingredients later.

What’s the best type of cottage cheese to use?
Full-fat cottage cheese gives the creamiest results, but low-fat works too. Look for small-curd varieties – I prefer brands like Good Culture or Daisy because they’re less watery. Give it a quick stir before measuring to distribute the cream.

Can I make this dairy-free?
Absolutely! Swap the cottage cheese for mashed avocado (though you’ll lose some protein) and use dairy-free yogurt. The texture changes, but it’s still delicious. Just add an extra squeeze of lemon to keep it bright.