Description
A light, nutritious, and versatile chicken salad that’s perfect for sandwiches, wraps, or a standalone dish.
Ingredients
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup low-fat cottage cheese
- 1 cup chopped celery
- ½ cup finely diced red onion
- 2 tbsp Dijon mustard
- 2 tbsp fresh herbs (dill or parsley)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- On a parchment-lined baking sheet, season the chicken breasts with salt and pepper before placing them in the oven.
- Bake for 25-30 minutes until the chicken is fully cooked. Once done, let it cool for about 5 minutes.
- While the chicken bakes, chop the celery and red onion into bite-sized pieces.
- Shred the cooled chicken into small, manageable pieces.
- In a large mixing bowl, combine the shredded chicken, cottage cheese, celery, onion, Dijon mustard, and fresh herbs. Stir until everything is well-coated.
- Taste the mixture and adjust the seasoning as needed.
Notes
Consider marinating the chicken in lemon juice or herbs before baking to enhance flavor. For a creamier texture, replace some of the cottage cheese with Greek yogurt. Feel free to add diced apples or grapes for a sweet crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American