This post may contain affiliate links. Please read our disclosure policy.
This cottage cheese chicken salad is creamy, crunchy, tangy, and satisfying without being heavy. It’s packed with protein and sneaky veggies.
Recipe Overview
Chicken salad is a classic, especially when it’s summertime and no one wants to turn on the oven. This one is lightened up with cottage cheese for some added protein, making it a healthier option for summer picnics, quick lunches, or post-gym snacks.
This recipe was inspired by my easy avocado chicken salad and pairs perfectly with this cheesy garlic bread.
Tips before you get started
- Use freshly squeezed lemon juice for the best flavor.
- Chop your ingredients evenly so every bite is balanced and pretty.
- Chill it before serving for 30 minutes to help the flavors meld.
- Make your chicken if you like, but I like using Rotisserie chicken. It is actually cheaper and saves me a lot of time from cooking one from scratch.
Ingredients Needed
You only need a few basic ingredients for this recipe—nothing fancy, just simple, fresh goodness. Here’s what you need to make it. Full measurements are listed further down in the recipe card.
- Cottage cheese: Gives this salad its creamy base without the heaviness of mayo. Plus, it adds extra protein! Small curd or large curd works.
- Dijon mustard: If you do not have Dijon, use honey mustard.
- Lemon juice: I like to use fresh lemon juice instead of bottled lemon juice.
- Onion powder: A flavor booster without the bite of raw onions.
- Kosher salt & pepper
- Rotisserie chicken: Super convenient and full of flavor. Just chop and go. I prefer getting these from Costco.
- Hard-boiled eggs: Add richness and even more protein.
- For flavor and crunch, I added Celery and Apple
- Shelled pistachios: Crunchy, nutty, and just a little fancy. If you like, you can use walnuts instead.
Variations
- Swap the apple for grapes if you want a juicier, sweeter bite.
- Add fresh herbs like dill or parsley for an extra burst of flavor.
- Use walnuts or sliced almonds instead of pistachios for a different crunch.
- Add chopped red onion or scallions if you like a little bite.
- Serve it in lettuce wraps or pita pockets for a fun lunch idea.
How to make cottage cheese chicken salad
This is one of those “dump it in and mix it up” recipes, but here’s how to do it step by step. Full details are in the recipe card below.
Step 1: Before you do anything, blend up the dressing and set it aside. In a food processor, blend the cottage cheese, Dijon mustard, lemon juice, onion powder, salt, and pepper until smooth.
Step 2: Next, I like to chop the chicken first, then add it to a large bowl before I start chopping the other veggies.
Step 3: Chop the veggies and hard-boiled eggs, and then add them to the bowl with the chicken. Then add the dressing and chopped pistachios.
Step 4: Mix everything together. This salad is ready to serve, but sometimes I like to pop it in the fridge for 30 minutes before serving.
Common Questions
Yes! Just make sure to drain it well and shred it before mixing.
About 3 days, as long as it’s stored in a sealed container.
It can be! Cottage cheese is higher in protein and lower in fat, making it a great swap for a lighter meal.
Yes. You do not have to add any nuts. I love the crunch and flavor it adds, so if you can add some sort of nuts.
No. I do not recommend freezing.
Cottage Cheese Chicken Salad
Ingredients
Dressing
- 1 cup cottage cheese
- 1 tablespoon Dijon mustard
- 1/2 lemon, juiced
- 1/2 teaspoon onion powder
- Kosher salt and pepper, to taste
Salad
- 3 cups chopped rotisserie chicken
- 4 large eggs, hard boiled and chopped
- 2 celery sticks, diced
- 1 large apple, diced
- 1/2 cup shelled pistachios, chopped
Instructions
- Add all the ingredients for dressing to a food processor and process until smooth. (1 cup cottage cheese, 1 tablespoon Dijon mustard, 1/2 lemon, 1/2 teaspoon onion powder, and Kosher salt and pepper)
- In a salad bowl, add the 3 cups chopped rotisserie chicken, 4 large eggs, 2 celery sticks, 1 large apple, and 1/2 cup shelled pistachios.
- Add the cottage cheese dressing and toss
Notes
Tips & Tricks
Want your chicken salad to taste like it came from a fancy cafe? Try these:- Use freshly squeezed lemon juice for the best flavor.
- Chop your ingredients evenly so every bite is balanced and pretty.
- Chill it before serving for 30 minutes to help the flavors meld.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Substitutions
- Use Greek yogurt instead of cottage cheese for a different creamy base.
- Skip the eggs if you’re allergic or just not a fan.
- Make it dairy-free with a plant-based cottage cheese alternative.
- Try canned chicken if you’re in a pinch and rotisserie isn’t available. I have hardly ever done this because I do not like to use any canned meat, to be honest, except for tuna.
- For a low-carb version, leave out the apple and sub with chopped cucumber.
Make Ahead and Storage
You can make this salad a day in advance— just wait to add the pistachios so they stay crunchy.
Once mixed, store it in an airtight container in the fridge for up to 3 days. This recipe isn’t freezer-friendly, but honestly, it’s so tasty it probably won’t last that long anyway.
You may also like
- Chicken Pasta Salad
- Garlic Shrimp Spaghetti
- Chicken Salad Sandwich
- Cottage Cheese Alfredo
- Avocado Chicken Salad Pinwheels
- Stuffed Bell Peppers
- Healthy Chicken Salad Stuffed Avocados
Pin this now to find it later
Pin It
