Description
A bright, slightly sweet, and creamy chicken salad that packs a protein punch without feeling heavy, perfect for busy mornings or lazy dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cottage cheese
- 1/2 cup grapes, halved (red or green)
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- Put the shredded chicken into a large mixing bowl.
- Spoon in the cottage cheese and add the Dijon mustard; stir until the mixture is creamy and somewhat uniform.
- Add the halved grapes, diced celery, and diced red onion.
- Gently fold everything together so the fruits and vegetables remain distinct and not crushed.
- Taste the salad and season with salt and freshly cracked black pepper to your preference.
- Serve the chicken salad on crisp lettuce leaves, spoon it into a sandwich, or enjoy it straight from the bowl.
- Place leftovers in an airtight container and refrigerate; plan to use within 3–4 days.
Notes
Swap cottage cheese for plain Greek yogurt for a tangier texture. Ensure to keep the salad chilled and discard if left out more than 2 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American