Tasty High Protein Chicken Salad

When I'm swamped, this protein-packed chicken salad totally saves my lunches. The juicy, pulled chicken gets extra creamy thanks to cottage cheese and mayo. Add in crunchy celery and some sweet grapes and you've got something light, fresh, and full of flavor. Everyone I share this with loves it, and it's perfect if you're watching your protein and want a tasty meal that's easy to prep ahead. This is my go-to any week I need lunch sorted fast!

The first time I whipped up this chicken salad, I just wanted something exciting for busy lunch days. After one forkful, I started making it all the time. Leftovers are now the best part of my week!

Outstanding Ingredients

• Grapes: Slice up firm grapes—any color works. They'll bring sweet pops and keep things from getting watery if you quarter them first.
• Mayonnaise: This adds a lush texture and classic tangy taste. Homemade or good quality jarred mayo really steps it up.
• Chicken seasoning or salt: Sprinkle some on for extra flavor. Try picking a lower salt blend if you wanna adjust as you go.
• Cottage cheese: Slides in tons of protein and lends smooth creaminess. Whipped or small curd is best for a nice mix.
• Fresh lemon juice: Squeeze fresh lemon to keep everything tasting bright. It balances the creamy sauce.
• Boneless skinless chicken breasts or rotisserie chicken: Main source of protein here. If using raw, go for plump pieces for juicy bites. Rotisserie saves time.
• Celery: Chopped up for a crisp snap. Pick out the crunchiest stalks.
• Dried oregano: Gives the salad a lightly earthy, herbal taste. Check it's still aromatic, not stale.
• Onion powder: Adds depth and mellow onion vibes. Fine is best for combining well.
• Garlic powder: Adds a deep and warm hit of flavor everywhere. Go with a fine powder for an even blend.
• Smoked paprika: Gives a subtle smokiness and mild heat. Go for Spanish if you want a special touch.
• Black pepper, freshly cracked: Rounds out the flavor and gives a tiny spicy kick.
• Salt: Sprinkle as you taste so everything pops.

Simple Steps

Chill and Dig In:

It's even better after one or two hours in the fridge, but you can eat it right away if time's tight. Chilling lets all those flavors come together.

Tweak at the End:

Now taste it. Add a bit more lemon, mayo, salt, or pepper until it's just right. A little extra can make it pop.

Mix it All:

Toss shredded chicken, celery, grapes, lemon juice, dried herbs, garlic powder, smoked paprika, onion powder, and your blended mayo-cottage cheese dressing in a big bowl. Give it a good stir so every bit is coated.

Gather Everything:

Chop up celery and quarter the grapes. Freshly squeeze the lemon juice. Get all the seasonings lined up. This makes mixing up later a breeze.

Shred Your Chicken:

When the chicken is cooked, let it cool a sec. Then pull it apart using two forks. You want small shreds so the dressing soaks in everywhere.

Blend Up Your Dressing:

Before the chicken's done, blend together cottage cheese and mayo. Use a blender, food processor, or zap it with an immersion blender. This makes sure your sauce is crazy creamy, not lumpy.

Cook Chicken:

Pop chicken breast in a big pot, sprinkle on seasoning or salt, cover with water, and let it simmer until super tender—about twenty minutes. For a shortcut, just use rotisserie chicken or toss it all in an instant pot.

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Chicken's the real hero in this one. I've tried plenty of swaps over the years, but using freshly shredded chicken just feels like those sunny family picnics where the chicken salad sandwiches were the first thing gone. The pairing of creamy dressing and those sweet grapes seriously never gets old for me.

Smart Storage

Spoon the salad into a clean storage container and seal it tight. Pop it in the fridge and eat within four days for the best flavor and texture. Don't freeze it—the sauce will split and the grapes turn mushy. If you want to meal prep, keep greens or wraps in a separate container so they stay crisp.

Ingredient Swaps

No cottage cheese? Try Greek yogurt for creaminess and a tangy note without extra fat. Out of celery? Chopped almonds or pecans work for crunch. No grapes? Use dried cranberries or some chopped apple for sweet-tart flavor. If you're short on time, grab a rotisserie chicken instead of cooking fresh.

How to Enjoy

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I love this salad piled on grainy bread for a killer sandwich, stuffed in lettuce leaves for a light bite, or scooped up with crackers and apple for a snack-box lunch. Sometimes I'll even spoon it into avocado halves—extra creamy and super satisfying that way.

Background Story

You see dishes like this all over American tables, but every family gives it their own twist. Using mayo and grapes is a nod to Southern favorites with that sweet-meets-savory thing. My switch-up with cottage cheese? That keeps it higher in protein and right on track for what folks want today.

FAQs About the Recipe

→ Could I swap rotisserie chicken for cooked breasts?

For sure! Rotisserie chicken is simple, tasty, and saves time. Just shred it and mix with everything else.

→ How do I get that extra creamy texture?

Stir in more mayo, blend the cottage cheese smoother, or add a scoop of Greek yogurt to make it richer and thicker.

→ Any suggestions for serving?

It’s awesome tucked in a wrap, piled on greens, with crunchy crackers, or next to fresh fruit for a filling lunch.

→ How long will it last in the fridge?

Pop it in a covered container. It stays fresh about three or four days when chilled.

→ Is freezing a good idea for this dish?

Wouldn’t recommend it—the creamy stuff can separate and turn watery after thawing.