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Tasty High Protein Chicken Salad

Category: Satisfying Entrées for Any Occasion

You’ll dig into tender chicken tossed with creamy cottage cheese, a spoonful of mayo, and juicy grapes for sweetness. Celery gives a snappy crunch and lemon juice wakes up the whole thing. You’ve got classic spices like smoked paprika, onion and garlic powders, oregano, and a good bit of black pepper for punch. Stick it in the fridge before eating so everything settles in and gets even better. Tastes awesome on its own, in a wrap, or stuffed in a sandwich—totally refreshing and filling too!

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Dana
Updated on Thu, 26 Jun 2025 16:06:32 GMT
Big plate covered with salad and chicken chunks. Pin
Big plate covered with salad and chicken chunks. | chefsnaps.com

This protein-packed chicken salad is my favorite trick for speedy lunches and filling snacks. Juicy lean chicken and a velvety cottage cheese-based sauce make it easy to mix up with whatever you’ve got around, and I never get tired of it.

The truth is, I doubted cottage cheese at first. But it blends into this sauce without a trace, and now even the pickiest eaters at my house are big fans. I’m all in.

Tasty Ingredients

  • Rotisserie chicken or boneless skinless chicken breasts: Main source of lean protein here. Choose chicken that looks pink and firm for best results.
  • Chicken seasoning or salt: Bumps up the flavor quick. Pick your top poultry spice mix or just sprinkle some sea salt.
  • Mayonnaise: Makes it rich and smooth. Use a really creamy mayo, or try olive oil-based for a lighter vibe.
  • Cottage cheese: Blends silky with a nice tang. Whole milk cottage cheese gives more zip and blends easier.
  • Salt to taste: Sprinkle in at the end for perfect flavor. Seasoning at the finish really makes it shine.
  • Ground black pepper: Adds a gentle heat and aroma. Crack some fresh pepper if you can.
  • Onion powder: Smooth finish with subtle sweetness. Fresh-smelling powder makes a difference.
  • Smoked paprika: Brings a gentle barbecue vibe. Look for clear red color and a tasty smoky scent.
  • Garlic powder: Layers in mellow garlic flavor throughout. Easiest way to get that savory punch.
  • Dried oregano: Toss in for herby earthiness. Give the leaves a rub between your fingers to wake them up.
  • Fresh lemon juice: Gives it a bright lift. Squeeze from a fresh lemon for most zing.
  • Celery ribs chopped: Adds a super fresh, crisp bite. Pale and perky celery means it’s at its best.
  • Grapes quartered: Little pops of sweet flavor. Look for plump grapes with firm skin.

Simple Steps to Make It

Chill or Serve:
Pop your finished salad in the fridge for an hour to let flavors blend if you can. Serve it right away if you’re too hungry to wait—it's good both ways.
Season and Adjust:
Sneak in the salt and pepper now. Taste it and add more lemon or mayo to get it how you like it. Stir until it's all mixed up.
Combine Ingredients:
Pour the creamy base into your chicken, then toss in chopped celery, grapes, oregano, garlic powder, lemon juice, smoked paprika, and onion powder. Mix until everything is coated nicely.
Shred Chicken:
Let your cooked chicken cool a bit in a large bowl. Grab two forks and shred it however fine you want—tinier pieces mean more sauce on every bite.
Blend Dressing:
Blend cottage cheese with mayo in your food processor until silky. That’s your creamy, thick base—no lumps left.
Prepare Chicken:
Drop chicken into a pot and cover with water. Season with salt or chicken spices and gently boil. Cover and simmer for around twenty minutes until it’s cooked through. Jump to shredding if you’re using a rotisserie bird.
A plate of food with a salad and meat. Pin
A plate of food with a salad and meat. | chefsnaps.com

I always look forward to the juicy grape bursts in every bite. I can still picture my kiddo snatching them as I cut—stealing grapes is just part of the process at our place now.

Keep It Fresh

Store your chicken salad in a tight-sealed container in the fridge for up to three days. For peak taste, stir before digging in if the dressing has settled. Keep it out of the freezer though, the creamy stuff won’t bounce back after thawing.

Easy Ingredient Swaps

Swap Greek yogurt for the mayo if you want a lighter, tangier base. Out of grapes? Try diced apple or dried cranberries. Sunflower seeds are great for nut-free crunch if you need more bite.

How to Serve It

Try piling your chicken salad on hearty toast, or scoop it into crisp lettuce leaves for a low-carb lunch. Stuff it in pita bread or spoon it over leafy greens if you want something more filling. It also packs up perfectly for outdoor lunches or eating on the run.

A plate of food with meat and vegetables. Pin
A plate of food with meat and vegetables. | chefsnaps.com

Recipe FAQs

→ Could I just use cooked rotisserie chicken instead of making fresh chicken for this?

Totally! Rotisserie chicken makes things quicker. Just pull it apart and toss it in with the rest.

→ What's the point of adding cottage cheese?

It bumps up the protein and keeps things creamy without hiding the other flavors.

→ If I want it even creamier, what should I do?

Stir in some extra mayo or whiz up some cottage cheese. Greek yogurt works too if you want tang.

→ How long do I need to put this in the fridge before eating?

One to two hours chilling is best so the flavors come together. You can scoop it up right away too.

→ Can I eat this stuffed in bread or rolled up in tortillas?

Yep! Just shred the chicken well—the creamy mix is perfect for wraps, sandwiches, or even on crackers.

→ What’s the best way to keep leftovers fresh?

Scoop it into something airtight and toss it in the fridge. Eat it up in 3–4 days for best taste.

Protein Chicken Mix

You get creamy, chunky, tangy, and protein in every bite with chicken, grapes, cottage cheese, and simple spices.

Preparation Time
15 min
Cooking Time
20 min
Total Time
35 min
By: Dana

Category: Main Dishes

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (Serves 4 as a main course)

Dietary Preferences: Gluten-Free

Ingredients

→ Main Salad Components

01 2 teaspoons dried oregano
02 2 celery ribs, chopped
03 Ground black pepper, to taste
04 635 g boneless, skinless chicken breasts or 454 g cooked rotisserie chicken
05 0.5 teaspoon onion powder
06 1 teaspoon garlic powder
07 2 teaspoons chicken seasoning or salt
08 65 g grapes (any color), cut in quarters (about 24 grapes)
09 1 tablespoon fresh lemon juice, add more if you want
10 240 g cottage cheese
11 1 teaspoon smoked paprika
12 120 ml mayonnaise, plus some extra if you like
13 Salt, to taste

Steps

Step 01

Cover the bowl and pop it in the fridge for at least an hour—longer is fine too! Or if you’re hungry, just dig in right away.

Step 02

Give it a taste. Want it creamier or zingier? Mix in more mayo or a splash of lemon juice. Sprinkle in extra salt and black pepper if you feel like it.

Step 03

Grab your bowl of shredded chicken. Pour in the blended cottage cheese and mayo mix. Toss in grapes, celery, lemon juice, garlic powder, smoked paprika, oregano, and onion powder. Mix everything up until it’s totally combined.

Step 04

Let the cooked chicken cool down a bit. Move it to a bowl. With two forks, pull it apart into small shreds so it’s nice and even.

Step 05

While chicken’s cooking, dump cottage cheese and mayo into a blender or food processor. Whiz it all up until super smooth and creamy.

Step 06

Set chicken breasts in a big pot and toss on the seasoning or some salt. Fill it up with water, bring it to a boil. Lower the heat and let it simmer for 20 minutes, until the chicken’s cooked right through. Or just use already cooked rotisserie chicken and skip this whole step.

Notes

  1. If you want it even creamier, add more mayo, blend in extra cottage cheese, or even a spoon of Greek yogurt.
  2. Let it chill for one or two hours—makes the flavors pop and the texture gets better, too.
  3. When you want it good for wraps or as a spread, shred that chicken as fine as you can.
  4. Keep tasting and adjust the salt, pepper, or anything else so it fits what you like.
  5. Stick any leftovers in a sealed container in the fridge. They’re best within 3–4 days.
  6. Don’t freeze this—it can separate and end up weird when thawed.

Required Tools

  • Large pot
  • Blender or food processor
  • Large mixing bowl
  • Forks for shredding
  • Airtight storage container

Allergen Information

Check every ingredient for potential allergens, and consult a healthcare professional if uncertain.
  • Has dairy (from mayonnaise and cottage cheese)
  • Has eggs (mayonnaise)

Nutritional Details (Per Serving)

These details are for reference purposes and don't replace professional medical advice.
  • Calories: 340
  • Fats: 18 g
  • Carbohydrates: 9 g
  • Protein: 34 g