Description
A creamy, no-mayo chicken salad with Greek yogurt and cottage cheese base, packed with 43g protein per serving. Tangy Dijon, crunchy celery, and cashews give a fresh, layered flavor perfect for meal prepping or quick lunches.
Ingredients
1 1/2 cups full-fat plain Greek yogurt
1 cup cottage cheese (small curds)
2 cups cooked chicken breast, diced (rotisserie or grilled)
1/4 cup Dijon mustard
2 tablespoons pickle juice
1 celery stalk, finely chopped
1/4 cup chopped raw cashews
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Instructions
In a large bowl, combine Greek yogurt and cottage cheese until smooth and creamy
Add diced chicken and stir to coat
Mix in Dijon mustard, pickle juice, salt, pepper, and garlic powder
Fold in celery and cashews until evenly distributed
Chill for 15-30 minutes before serving
Serve on whole-grain bread, in lettuce wraps, or over greens
Notes
Store in airtight containers in refrigerator for up to 3 days
Rinse cottage cheese curds with water for lower sodium
Add cooked quinoa, avocado, or cherry tomatoes for extra texture
Use plain cashews or substitute with toasted almonds
Adjust Dijon and pickle juice to taste
- Prep Time: 15
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 60mg