Protein Chicken Mix (Print Version)

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

# 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:

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.
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.
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.
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.
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.
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:

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

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