Creamy Cottage Cheese Chicken Salad (4 portions)
A fresh, high-protein spin on classic chicken mayo! Tender shredded chicken breast and crisp celery are tossed in an ultra-silky dressing whipped from cottage cheese and fresh lemon juice. Delivering ~37g of protein for around R35 per serving, it is the ultimate no-fuss, low-volume meal-prep lunch for GLP-1 journeys and busy workdays.
Ingredients
The Salad Base
- 4 cups cooked chicken breast (~450g), shredded (poached chicken fillets or shredded rotisserie breast meat with skin removed)
- 2 stalks fresh celery, finely chopped
- 2 or 3 spring onions, finely sliced (white and light-green parts)
The Whipped Protein Dressing
- 1 cup low-fat cottage cheese, 250g , smooth or chunky
- 2 tbsp lemon juice, 30 ml
- ½ tsp fine salt
- ½ tsp freshly cracked black pepper
- 1 tsp Dijon mustard or a sprinkle of fresh chopped flat-leaf parsley/dill, optional flavour boost
Instructions
- Whip the Dressing: Add the cottage cheese, lemon juice, salt, black pepper, and optional Dijon mustard into a blender or small bullet cup. Blend on high for 15 to 20 seconds until silky, glossy, and completely smooth.
- Toss the Base: In a large mixing bowl, add the shredded chicken, chopped celery, and sliced spring onions.
- Coat & Fold: Pour the whipped cottage cheese dressing over the chicken mixture. Use a spatula to fold everything together until every shred of chicken is evenly coated.
- Chill & Serve: Serve immediately, or place in the fridge for 30 minutes to allow the flavours to deepen.
Notes
GLP-1 Recipe Snapshot per serving (1 portion):
- 🔥Calories: ~240 kcal
- 🍗 Protein: ~37g
- 🌾 Carbohydrates: 2.5g
- 🥑 Fat: ~5.5g
- 🪙 Estimated Cost: ~R35 per serving **
