Go Back Email Link
–+ servings
Overhead photo of a bowl of high protein chicken salad, on a table with a pink cloth and fork.

High Protein Chicken Salad Recipe

Bethany Galloway
This High Protein Chicken Salad recipe is your ticket to a tasty and healthy lunch! It’s loaded with simple ingredients like crunchy celery and sweet grapes, plus a creamy mix of cottage cheese and mayo, making it a perfect pick for those who want a meal that’s both nutritious and delicious. Perfect for meal prep, load it in a wrap or serve it with some crackers and fresh fruit.
Print Pin
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course, Salad, Side Dish
Servings 4 Servings
Calories 443
Protein 40

Ingredients

US Customary - Metric
  • 1.4 lbs boneless skinless chicken breasts - or 1lb cooked rotisserie chicken
  • 2 teaspoons chicken seasoning - or salt
  • 1/2 cup mayonnaise - plus more to taste ( store-bought or homemade, click for my recipe)
  • 1 cup cottage cheese
  • 65 g grapes - quartered (24 grapes, any color)
  • 2 celery ribs - chopped
  • 1 tablespoon fresh lemon juice - plus more to taste
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • ground black pepper - to taste
  • salt - to taste

Instructions

  • Begin by cooking the chicken with the salt or chicken seasoning. You can boil it in a pot on the stove, covered, for 20 minutes, or in the instant pot. Alternatively, you can use pre-cooked rotisserie chicken.
    1.4 lbs boneless skinless chicken breasts, 2 teaspoons chicken seasoning
  • While the chicken is cooking, add the cottage cheese and mayonnaise to a blender or food processor and blend well. An immersion blender in a jar or bowl works too.
    1/2 cup mayonnaise, 1 cup cottage cheese
  • When the chicken is tender, remove it from the pot and place it in a large bowl.
  • Using 2 forks, shred the chicken.
  • Add the cottage cheese and mayo, plus the remaining ingredients to the bowl and mix well.
    65 g grapes, 2 celery ribs, 1 tablespoon fresh lemon juice, 2 teaspoons dried oregano, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder
  • Season with salt and pepper to taste.
    ground black pepper, salt
  • Chill it in the fridge for a couple of hours if you have the time, or serve it immediately and enjoy!

Notes

  • Adjust Creaminess: If you prefer a creamier texture, feel free to add more mayonnaise, blended cottage cheese, or plain Greek yogurt.
  • Let It Rest: Allowing the salad to sit in the fridge for an hour or two after mixing can really enhance the flavors, making every bite even better.
  • Shred Finely: For a more uniform and pleasant texture, make sure to shred the chicken finely. Larger chunks can be a bit overwhelming and harder to eat, especially if you're packing this for a lunch wrap.
  • Season Well: Don’t skimp on the seasoning. Chicken can be quite bland, so make sure you season it as it cooks. When mixing, taste as you go and adjust the seasonings accordingly.

Storage instructions

  • Airtight Container: Store the chicken salad in an airtight container to keep it fresh.
  • Refrigerate Immediately: Pop leftovers into the fridge right after serving to maintain freshness. Chicken salad is best enjoyed when it’s cool and fresh.
  • Use Within 3-4 Days: For the best taste and safety, eat the chicken salad within three to four days. After that, the quality starts to decline.
  • Not Suitable for Freezing: Due to the mayonnaise and cottage cheese in the salad, freezing isn’t recommended as it can cause the ingredients to separate and become watery upon thawing.

Nutritional Information

Calories: 443kcal | Carbohydrates: 7g | Protein: 40g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 531mg | Potassium: 717mg | Fiber: 1g | Sugar: 4g | Vitamin A: 432IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1mg