High Protein Chicken Salad (Print Version)
# Ingredients:
→ Main Salad Components
01 -
1.4 lbs boneless, skinless chicken breasts or 1 lb cooked rotisserie chicken
02 -
2 teaspoons chicken seasoning or salt
03 -
1/2 cup mayonnaise, plus more to taste
04 -
1 cup cottage cheese
05 -
24 grapes (any color), quartered (65 g)
06 -
2 celery ribs, chopped
07 -
1 tablespoon fresh lemon juice, plus more to taste
08 -
2 teaspoons dried oregano
09 -
1 teaspoon garlic powder
10 -
1 teaspoon smoked paprika
11 -
1/2 teaspoon onion powder
12 -
Ground black pepper, to taste
13 -
Salt, to taste
# Instructions:
01 -
Place chicken breasts in a pot and season with chicken seasoning or salt. Boil, covered, for 20 minutes or until fully cooked. Alternatively, use cooked rotisserie chicken.
02 -
While chicken cooks, blend cottage cheese and mayonnaise in a blender or food processor until smooth.
03 -
Remove cooked chicken from pot and transfer to a large bowl. Use two forks to shred finely for an even texture.
04 -
Add the blended cottage cheese and mayonnaise to the shredded chicken, followed by grapes, celery, lemon juice, dried oregano, garlic powder, smoked paprika, and onion powder. Mix thoroughly.
05 -
Season with salt and ground black pepper to taste. Add extra mayonnaise or lemon juice if a creamier or tangier texture is desired.
06 -
Refrigerate for at least one hour to allow flavors to meld, or serve immediately as preferred.
# Notes:
01 -
For added creaminess, mix in more mayonnaise, blended cottage cheese, or plain Greek yogurt.
02 -
Chilling the salad for 1-2 hours improves flavor integration and texture.
03 -
Shred chicken finely for better consistency in wraps or as a spread.
04 -
Taste and adjust all seasonings to ensure the chicken is well-flavored.
05 -
Store in an airtight container and refrigerate immediately; consume within 3-4 days for best quality.
06 -
Not recommended for freezing due to potential ingredient separation.