Chicken and Cottage Cheese Salad
This chicken cottage cheese salad is zesty, crunchy, deliciously spiced, high in protein and low in fat. It is made with a simple cottage cheese dressing for a deliciously creamy, tangy finish. Easy to make, perfect for lunch or as a satisfying, healthy snack. Ready in under 10 minutes!
Servings 4 servings
Calories 197kcal
Equipment
- Hand blender
Ingredients
- 2 cups ready-to-eat chicken tightly packed, diced or shredded
- ½ medium red onion finely chopped
- 8 dried apricots finely chopped
- 5 tablespoons cilantro/fresh coriander finely chopped
- 1 teaspoon curry powder any
- Salt and pepper to taste
For the dressing
- 2 tablespoons mayonnaise regular or light
- ¾ cup cottage cheese
Instructions
- Make dressing: Puree the cottage cheese with the mayonnaise until smooth and creamy.
- Assemble: Assemble all the salad ingredients including the dressing in a large mixing bowl.
- Combine: Stir thoroughly then add salt and pepper to taste. Refrigerate for 30 minutes before serving, if possible.
Notes
- You can use either diced or shredded chicken.
- You can add more creaminess to your protein salad with chicken by increasing the amount of cottage cheese (you may also need to adjust the seasoning and curry powder).
- I recommend pureeing the dressing rather than just stirring the cottage cheese into the salad. It produces better texture.
- Keep covered, refrigerated for up to 2 days.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 13g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 284mg | Potassium: 434mg | Fiber: 2g | Sugar: 11g | Vitamin A: 653IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg