Description

This High Protein Chicken Salad is a delicious and nutritious dish perfect for a light lunch or dinner. Made with tender, seasoned chicken breasts combined with creamy cottage cheese and mayonnaise, it features a medley of flavors from grapes, celery, lemon juice, and aromatic spices like oregano, garlic powder, and smoked paprika. This salad is easy to prepare, packed with protein, and great for meal prep or entertaining.

Ingredients

Scale

Chicken

1.4 lbs boneless skinless chicken breasts
2 teaspoons chicken seasoning
Salt, to taste
Ground black pepper, to taste

Dressing & Mix-ins

1/2 cup mayonnaise
1 cup cottage cheese
65 g grapes, quartered
2 celery ribs, chopped
1 tablespoon fresh lemon juice
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder

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Instructions

Cook the Chicken: Begin by seasoning the chicken breasts with the chicken seasoning or salt and pepper. Cook them thoroughly until tender, either by baking, boiling, or pan cooking, then set aside to cool slightly.
Prepare the Dressing: In a blender or food processor, blend the cottage cheese and mayonnaise until the mixture is smooth and creamy to create the base for the chicken salad.
Shred the Chicken: Once the cooked chicken has cooled, shred it into bite-sized pieces using two forks or your hands, and transfer it into a large mixing bowl.
Combine Ingredients: Add the blended cottage cheese and mayonnaise mixture to the shredded chicken. Then fold in the quartered grapes, chopped celery, fresh lemon juice, dried oregano, garlic powder, smoked paprika, and onion powder. Mix until all ingredients are well combined.
Season and Chill: Taste and adjust the seasoning with salt and ground black pepper as needed. Cover the salad and chill it in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

You can cook the chicken by baking at 375°F (190°C) for 20-25 minutes or by boiling it until fully cooked.
Use seedless grapes and wash thoroughly before quartering.
For a lower-fat version, substitute mayonnaise with Greek yogurt.
This salad can be stored in an airtight container in the refrigerator for up to 3 days.
Serve on a bed of lettuce, with whole grain bread, or as a high-protein wrap filling.