Cottage Cheese Chicken Salad with Grapes and Almonds
A bright and creamy twist on classic chicken salad, perfect for lunches or picnics.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: High Protein
Ingredients
Scale
- 2 chicken breasts (about 12–14 oz total)
- 16 oz whole-milk cottage cheese
- 3 tablespoons mayonnaise
- 1 cup red grapes, sliced
- 1/2 cup celery, thinly sliced
- 3 tablespoons sliced almonds
- 2 tablespoons dried cranberries
- Salt and freshly ground black pepper, to taste
- 8 slices bread (for serving)
Instructions
- Cook the chicken: Place the breasts in a large pot, cover with water, bring to a gentle boil, then simmer for 15–20 minutes until cooked through. Shred the chicken.
- Combine the base: In a bowl, combine cottage cheese and mayonnaise, stirring to create a smooth dressing.
- Add mix-ins: Fold in shredded chicken, grapes, celery, almonds, and cranberries until all ingredients are coated.
- Season: Add salt and pepper to taste, and if desired, a squeeze of lemon or Dijon mustard.
- Serve: Spoon onto bread slices or a bed of greens. Enjoy immediately or chill for a firmer salad.
Notes
This salad can be made ahead of time and stored in the fridge for 3–4 days. Keep it cold to maintain freshness.