Cottage Cheese Chicken Salad
A refreshing and nutritious salad that combines tender chicken and creamy cottage cheese, perfect for lunch or a light dinner.
Ingredients
Main Ingredients
- 2 cups Cooked chicken breasts Shredded
- 1 cup Cottage cheese Low-fat preferred
- 1 cup Celery Chopped into small pieces
- 1/2 cup Red onion Finely chopped
- 2 tablespoons Dijon mustard For tanginess
- 1/4 cup Fresh herbs (parsley or dill) Chopped
- to taste Salt and pepper For seasoning
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper and place them on a parchment-lined baking sheet.
- Bake the chicken for 25 to 30 minutes or until it reaches an internal temperature of 165°F (75°C).
- While the chicken cooks, chop the celery and finely chop the red onion.
- Once cooked, let the chicken rest for 5 minutes before shredding.
Mixing
- In a large mixing bowl, combine shredded chicken, cottage cheese, chopped celery, red onion, and Dijon mustard.
- Mix gently until well combined and coat evenly with cottage cheese.
- Incorporate fresh herbs and adjust seasoning with salt, pepper, or more mustard as desired.
Notes
For added crunch, consider adding nuts like walnuts or almonds. Store leftovers in the refrigerator for up to three days.