Ingredients
Chicken Salad
- 1.25 lb cooked chicken breast, shredded or chopped
- 1 cup cottage cheese
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1/2 tsp maple syrup
- 2 tbsp fresh dill, finely chopped
- 3 tbsp scallions, thinly sliced
- 1 rib celery, finely diced
- 1/8 tsp salt, more to taste
- 1/4 tsp black pepper, more to taste
- 1/2 tsp garlic powder
Instructions
- Blend Cottage Cheese: In a blender or using an immersion blender, blend the cottage cheese until smooth and creamy. You can leave it with curds if preferred. Using an immersion blender directly in the container is a convenient trick. The blended cottage cheese can also be used later to make ranch dressing.
- Mix Dressing Ingredients: In a medium bowl, combine the blended cottage cheese, fresh dill, scallions, celery, lemon juice, Dijon mustard, maple syrup, salt, black pepper, and garlic powder. Mix everything thoroughly to create the dressing.
- Add Chicken: Add the shredded or chopped cooked chicken breast to the bowl and mix well to evenly coat the chicken with the dressing. Adjust salt and pepper to taste as needed.
- Serve: Enjoy the chicken salad immediately or chill it for later use.
Notes
- This recipe makes roughly 5-6 cups of chicken salad, serving about 6 people.
- Nutrition facts are based on approximately 1 cup per serving and 6 equal servings total.
- Leftover blended cottage cheese can be stored and used for making cottage cheese ranch dressing or other creamy sauces.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Low Fat
