Chicken Salad Protein (Printable Version)

Tender chicken tossed with grapes, celery, and smooth dressing—full of nutrients and perfect for wraps or a simple lunch.

# What You'll Need:

→ Main Salad Components

01 - 24 grapes (any color), sliced into quarters (65 g)
02 - 2 celery ribs, diced
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 2 teaspoons dried oregano
06 - 2 teaspoons chicken seasoning or just salt
07 - 1/2 cup mayo, and you can throw in more if you like
08 - 1 cup cottage cheese
09 - 1 tablespoon fresh lemon juice, adjust to taste
10 - 1.4 lbs chicken breasts without bones or skin, or a pound of pre-cooked rotisserie chicken
11 - 1/2 teaspoon onion powder
12 - Black pepper (go with your gut)
13 - Salt (just sprinkle to your liking)

# Step-by-Step Guide:

01 - Pop the salad in the fridge for at least an hour so everything blends together, or just dig in right away if you can’t wait.
02 - Taste and see if you need more salt or pepper. If you want it extra creamy or tangy, hit it with another splash of lemon juice or more mayo.
03 - Toss those grapes, celery, blended cottage cheese and mayo with the shredded chicken. Drop in oregano, garlic powder, smoked paprika, onion powder, and a squeeze of lemon. Mix until everything looks good.
04 - When chicken’s ready, pull it out and pop it into a mixing bowl. Take two forks and go to town shredding so it’s nice and fine.
05 - Get your cottage cheese and mayo into the blender or food processor. Let it whirl till it’s totally smooth.
06 - Put your chicken breasts in a big pot, dust them with chicken seasoning or just salt. Cover and let them boil for about 20 minutes till cooked through. Or, just start with cooked rotisserie chicken if you wanna save time.

# Additional Notes:

01 - Wanna make it even creamier? Stir in extra mayo, more blended cottage cheese, or even some plain Greek yogurt.
02 - If you can, let it chill out in the fridge for a couple hours. Makes the flavors come together and the texture smoother.
03 - Shred that chicken really fine, especially if you're using it for wraps or spreading on things.
04 - Give it a taste and tweak the seasonings so your chicken isn’t bland.
05 - Keep leftovers in a tight container in the fridge. Best eaten within 3–4 days.
06 - Skip freezing—things can get weird and separate once it thaws.

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