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Creamy cottage cheese chicken salad in a white bowl with crackers, lettuce, cucumber, celery, herbs, and lemon.

Cottage Cheese Chicken Salad

This cottage cheese chicken salad is a creamy, budget-friendly lunch made with cooked chicken, blended cottage cheese, celery, onion, lemon, Dijon, and herbs. It is quick to prep, easy to portion, and perfect for sandwiches, wraps, crackers, lettuce cups, or simple salad bowls.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Chicken Salad
  • 2 cups cooked chicken chopped or shredded; use leftover chicken, drained canned chicken, batch-cooked chicken breast, or rotisserie chicken
  • 1 cup cottage cheese blend until smooth for a creamier dressing
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt or to taste
  • 1/2 cup celery finely chopped
  • 2 tablespoons red onion or scallions finely chopped
  • 1 tablespoon chopped dill or parsley
  • 1 tablespoon mayonnaise or Greek yogurt optional, for a richer or tangier result

Equipment

  • Blender or immersion blender
  • Large mixing bowl
  • Cutting board
  • Chef's knife
  • Airtight meal prep containers

Method
 

  1. Blend the cottage cheese until smooth using a blender or immersion blender.
  2. In a large mixing bowl, combine the blended cottage cheese, lemon juice, Dijon mustard, garlic powder, black pepper, and salt.
  3. Add the cooked chicken, celery, red onion or scallions, and chopped herbs.
  4. Fold everything together gently until the chicken is evenly coated in the cottage cheese dressing.
  5. Taste and adjust the seasoning as needed. Add a small splash of lemon juice if the salad feels too thick.
  6. Serve right away or chill for 20 to 30 minutes before serving so the flavors can settle.

Notes

Use leftover chicken, rotisserie chicken, batch-cooked chicken breast, or well-drained canned chicken depending on what you have available.
Blending the cottage cheese creates a smoother, creamier dressing, but you can leave it unblended if you do not mind the curds.
Optional add-ins include chopped pickles, apple, grapes, or cucumber for extra flavor and texture.
Adjust the salt carefully because cottage cheese and Dijon mustard can already add plenty of flavor.
Store in an airtight container in the refrigerator at 40°F or below and use within 3 to 4 days. Do not freeze.
For best texture, pack crackers, bread, wraps, or greens separately until serving.