Description
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.
Ingredients
Scale
- 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
Instructions
- Place the chicken breasts in a saucepan large enough to fit them in a single layer. Cover completely with cold water and add a pinch of salt. Bring to a gentle simmer over medium heat (do not let it boil). Once small bubbles appear, reduce the heat to low and cook for 12–15 minutes, or until the chicken is just cooked through. Remove from the water and rest for 5 minutes before shredding.
- While the chicken cooks, use a mandoline to thinly slice the cucumbers, apple, and red onion.
- Chop the chicken into small cubes then set aside.
- In a medium bowl, combine the cubed chicken, sliced cucumbers, apples, peas, onions, cottage cheese, Dijon mustard, vinegar, salt, and black pepper. Gently fold until everything is evenly coated.
- Cover and refrigerate until ready to serve. For the best flavour and texture, allow the salad to sit at room temperature for 5–10 minutes before eating to remove the chill.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Let sit at room temperature for 5–10 minutes before serving and stir well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, meal prep
- Method: Stovetop + Chop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 288
- Sugar: 12.8g
- Fat: 4.9g
- Carbohydrates: 16.8g
- Fiber: 4.7g
- Protein: 38.5g