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Creamy cottage cheese chicken salad with cucumber, dill, and herbs in a speckled white bowl with a gold spoon.
Layla

Cottage Cheese Chicken Salad

A protein-packed twist on classic chicken salad that's creamy, tangy, and surprisingly light.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: lunch, Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 3 cups cooked chicken breast diced, from rotisserie or poached
  • 1 cup cottage cheese small curd, full-fat or low-fat
  • 2 stalks celery finely diced
  • 0.25 cup red onion finely diced
  • 0.25 cup dill pickles finely chopped, plus 1 tbsp brine
  • 2 tbsp fresh dill chopped
  • 1 tsp Dijon mustard
  • 0.5 tsp black pepper freshly ground
  • 0.25 tsp kosher salt or to taste

Equipment

  • Mixing Bowl
  • Cutting board
  • Chef's Knife

Method
 

Prep
  1. Finely dice the celery and red onion. Chop the dill pickles and fresh dill. Keep everything in similar small pieces so the texture stays consistent throughout.
  2. In a large mixing bowl, stir together the cottage cheese, Dijon mustard, pickle brine, black pepper, and salt. The brine adds brightness and helps thin the cottage cheese into a creamy dressing.
  3. Add the diced chicken, celery, red onion, pickles, and fresh dill to the bowl. Fold gently until everything is evenly coated. Taste and adjust salt or pepper as needed.
  4. Let the salad rest for 10 minutes at room temperature, or refrigerate up to 4 hours to let the flavors meld. Serve cold on lettuce cups, with crackers, or stuffed into a tomato.

Notes

For smoother texture, blend the cottage cheese with the mustard and brine before mixing. This salad keeps for 3 days refrigerated and actually improves overnight. Swap pickles for capers or chopped cornichons if you prefer less sweetness.