Chicken Salad with Cottage Cheese – Recipe for a high-protein chicken salad with whipped cottage cheese, celery, apple, and bacon.
Chicken salad (or chicken spread) is so delicious, and here it’s made with whipped cottage cheese instead of mayonnaise and crème fraîche. This version is both low-fat and packed with protein from the chicken, bacon, and of course the cottage cheese.
The chicken salad is made by blending cottage cheese, curry, Dijon mustard, sugar, salt, and pepper in a food processor until smooth, creamy, and airy. The whipped cottage cheese is then mixed with shredded boiled chicken, diced celery, and apples. The salad is topped with chives and crispy bacon slices.
You can refrigerate the chicken salad for a few hours before serving, or serve it right away. It’s perfect on toasted rye bread, in a sandwich, or served in lettuce cups.
Also try my very popular recipe for egg salad with cottage cheese, or my recipe for the classic chicken salad. Enjoy!
Chicken salad with cottage cheese
Ingredients
Instructions
Place the chicken breasts in a saucepan and cover with water. Crumble in the bouillon cube and add the peppercorns. Cover with a lid and bring to a boil. Once the water is boiling, set a timer for 20 minutes. Remove the chicken from the water and let it cool. You can save the cooking water to use later for soup or sauce.
Shred the chicken using two forks, or place it in a stand mixer with the whisk attachment and mix gently until the chicken is pulled into smaller pieces.
Add the cottage cheese, Dijon mustard, salt, sugar, curry powder, and pepper to a food processor. Blend until smooth, creamy, and lump-free. Taste and adjust seasoning if needed.
Fold together the shredded chicken, the whipped cottage cheese mixture, diced celery, and diced apples. Garnish with crispy bacon and chives. Enjoy!
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