Ingredients
Scale
- 1¼ pounds cooked and shredded chicken breasts, (or chopped)
- 1 cup cottage cheese
- 1 celery stalk, chopped
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon avocado oil
- 1 tablespoon chopped fresh dill
- 3 spring onions, thinly sliced
- ½ teaspoon garlic powder
- salt and freshly ground black pepper, to taste
Instructions
- Prepare the chicken by shredding it with two forks or a chicken shredder tool. You can also chop it into small pieces and set aside.
- Blend the cottage cheese in a bowl using an immersion blender until smooth, or use a regular blender.
- In a large bowl, combine the blended cottage cheese, celery, lemon juice, Dijon mustard, avocado oil, fresh dill, spring onions, garlic powder, and salt and pepper to taste. Stir in the shredded chicken and mix until well combined.
- Cover the salad and chill it for 30 minutes in the fridge before serving.
Notes
For extra flavor, you can add chopped veggies like bell peppers or cucumbers to the salad.
This salad can be made a day ahead and stored in the refrigerator for convenient meal prep.
Serve it on a bed of lettuce or as a filling in a sandwich for variety.
Nutrition
- Serving Size: 1 cup
- Calories: 345
- Sugar: 3g
- Sodium: 633mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 87mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.