Description
This high protein chicken salad is creamy, fresh, and perfect for meal prep. It uses cottage cheese for a lighter, satisfying texture.
Ingredients
- 1½ pounds boneless skinless chicken breasts about ¾-inch thick
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup small-curd cottage cheese
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- 1 cup seedless grapes quartered
- 2 celery stalks finely chopped
Instructions
- Place the chicken breasts in a large pot and cover with water by one inch. Bring to a gentle boil, reduce to a simmer, and cook for 16 to 18 minutes until the chicken reaches an internal temperature of 165°F.
- Transfer the chicken to a plate and rest for 5 minutes, then shred finely using two forks.
- In a blender, combine the cottage cheese and mayonnaise and blend until completely smooth and creamy.
- Add the shredded chicken to a large bowl. Pour the blended dressing over the chicken.
- Add lemon juice, oregano, garlic powder, smoked paprika, onion powder, salt, and pepper. Stir until evenly coated.
- Fold in the grapes and celery until well distributed.
- Taste and adjust seasoning as needed.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- Cooked chicken must reach 165°F internally before shredding to ensure food safety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American