Cottage Cheese Chicken Salad

Name: Cottage Cheese Chicken Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup frozen green peas, blanched; 500g (1lb) skinless chicken breast; 1 large red apple, thinly sliced; 2 lebanese cucumbers, thinly sliced; ½ small red onion, thinly sliced; 1 heaped cup cottage cheese; 1 tablespoon dijon mustard; 1 tablespoon apple cider vinegar or white wine vinegar; Salt and black pepper, to taste

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This high-protein cottage cheese chicken salad is a fresh, nourishing twist on a classic. Creamy yet light, it’s made without lettuce, making it perfect for meal prep, quick lunches, or an easy protein-packed dinner.

Chicken salad served on a plate with toasts.

If you’re anything like me, you love a meal that ticks all the boxes: nourishing, flavourful, easy to throw together, and made with ingredients that actually make you feel good. That’s exactly what this chicken salad with cottage cheese delivers. It’s packed with cucumbers, apple, and green peas, and it’s the perfect way to use up leftover cooked chicken. One of those reliable, feel-good recipes you’ll want on standby all year round.

This salad is equal parts creamy, crunchy, fresh, and savoury with plenty of versatility. I usually serve it with toasted bread or crackers, but it’s just as delicious spooned over rice or quinoa. It works beautifully for lunch, dinner, or meal-prep so you something wholesome and delicious waiting in the fridge. Plus, we’re skipping the mayo and opting for a high-protein, cottage cheese-based dressing that’s surprisingly amazing (even my fiancé is obsessed).

Cottage cheese chicken salad served in a large bowl with toasted bread.

Ingredients You’ll Need

Here’s what you need to bring this crave-worthy cottage cheese chicken salad to life:

Onion: Adds a subtle sharpness that helps all the flavours pop.
Peas: A pop of green and an extra boost of protein—my freezer staple.
Chicken: Rotisserie chicken is my go-to for ease, but leftover grilled or roasted chicken works just as well.
Apple: Adds a crisp sweetness that pairs perfectly with the chicken. I love using a red apple here (Royal Gala or Pink Lady are favourites).
Cucumber: Brings a refreshing crunch. Slice thin on the bias or use a mandoline if you like.
Cottage cheese: The key to a creamy, high-protein dressing.
Mustard: Ties all the flavours together with just the right amount of tang.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Cottage Cheese Chicken Salad

This salad comes together in three key steps:

Poach the chicken: Gently poach the chicken in simmering water until cooked through, about 12–15 minutes. Let it cool slightly, then chop/ shred.

Slice the veggies: Use a mandalione to thinly slice the cucumbers, apple and red onion.

Mix: In a medium bowl, combine the cubed chicken, sliced cucumbers, apples, peas, onions, cottage cheese, Dijon mustard, vinegar, salt, and black pepper. Gently stir until well combined.

Chill: Cover and refrigerate until ready to serve. For the best flavor, let the salad sit at room temperature for 5–10 minutes before eating to remove the chill.

Tips and Variations

Adjust the texture: For a less chunky salad, dice the onion, cucumber and apple into small pieces. For a smoother, more spreadable texture, blend the cottage cheese and mustard together before mixing.
Make it creamier: Add an extra spoonful of cottage cheese or a dollop of Greek yogurt for a richer consistency.
Boost the flavour: Stir in a splash of lemon juice or apple cider vinegar for extra brightness. I sometimes add ½ teaspoon of garlic powder or chili powder to enhance the taste.
Add crunch: Toss in some chopped nuts (like almonds or walnuts) or sunflower seeds for extra texture.
Make it heartier: Serve over whole grain toast, in a wrap, or stuffed into a pita for a more substantial meal.
Swap ingredients: Try using Greek yogurt instead of cottage cheese or swapping the apple for grapes or dried cranberries for a different touch of sweetness.
Meal prep friendly: This salad stores well in the fridge for up to 3 days—just give it a good stir before serving.

Storing Leftovers

Store leftover cottage cheese chicken salad in an airtight container in the refrigerator for up to 3 days. For the best flavor, let it sit at room temperature for 5–10 minutes before serving. Stir well before eating to redistribute any moisture.

Recipe FAQ

What’s the best cut of chicken to use?

I prefer chicken breast for its leanness, just be careful not to overcook it. Leftover rotisserie chicken works beautifully, and chicken thighs are a great option if you prefer something a little juicier.

What are the best ways to serve this salad?

Enjoy it on its own, spread over wholegrain crackers, stuffed into a pita, or used as a sandwich filling. It’s also delicious served over leafy greens for a fresh, satisfying salad bowl.

Cottage cheese chicken salad served in a large bowl.

More Chicken Salad Recipes

Chicken Tikka Salad

California Chicken Salad

Chicken, Butternut Squash & Feta Salad

Chicken, Broccoli & Kale Salad

If you try this cottage cheese chicken salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.