Description

This High Protein Chicken Salad is a delicious and nutritious dish perfect for a quick lunch or light dinner. Packed with tender chicken, creamy cottage cheese, sweet grapes, and crisp celery, it’s a flavorful mix with a hint of smokiness from paprika and herbs. Easy to prepare and wonderfully versatile, this salad provides a satisfying boost of protein while balancing creamy and fresh textures.

Ingredients

Scale

Chicken and Protein Base

1.4 lbs boneless skinless chicken breasts (or 1 lb cooked rotisserie chicken)
2 tsp chicken seasoning (or just salt)
½ cup mayonnaise (plus more to taste)
1 cup cottage cheese

Mix-ins and Flavorings

65 g grapes (about 24, quartered)
2 celery ribs, chopped
1 tbsp fresh lemon juice (plus more to taste)
2 tsp dried oregano
1 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
Ground black pepper, to taste
Salt, to taste

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Instructions

Prepare the Chicken: If using raw chicken breasts, season them with chicken seasoning or salt. Cook the chicken thoroughly either by baking, grilling, or pan-searing until no longer pink inside, approximately 12-15 minutes depending on method. Allow the cooked chicken to cool completely before chopping into bite-sized pieces. If using rotisserie chicken, simply chop or shred the chicken meat and skip cooking.
Combine Base Ingredients: In a large mixing bowl, combine the chopped chicken with mayonnaise and cottage cheese. Stir gently to blend these creamy elements evenly with the chicken.
Add Fruits, Vegetables, and Seasonings: Incorporate quartered grapes and chopped celery into the mixture to add freshness and texture. Then stir in fresh lemon juice along with dried oregano, garlic powder, smoked paprika, onion powder, ground black pepper, and salt to build a well-rounded flavor.
Mix and Adjust Seasonings: Mix all ingredients thoroughly until the salad has a creamy and uniform consistency. Taste and adjust the lemon juice, salt, and pepper according to your preference to balance acidity and seasoning.

Notes

For extra flavor, consider toasting the celery lightly or adding chopped fresh herbs like parsley or dill.
If you prefer a lighter version, substitute mayonnaise with Greek yogurt or use low-fat cottage cheese.
Ensure the chicken is completely cooled before mixing to prevent the salad from becoming watery.
This salad can be served on its own, as a sandwich filling, or atop leafy greens for a hearty meal.
Store leftovers in an airtight container in the fridge for up to 3 days.