Description
A quick and nutritious chicken salad with cottage cheese, fresh veggies, and herbs, perfect for lunch or dinner.
Ingredients
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup low-fat cottage cheese
- 1 cup chopped celery
- ½ cup finely diced red onion
- 2 tbsp Dijon mustard
- 2 tbsp fresh herbs (dill or parsley)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper, then place them on a parchment-lined baking sheet.
- Bake for 25-30 minutes until fully cooked.
- Allow cooling for 5 minutes.
- Chop the celery and red onion while chicken bakes.
- Shred the cooled chicken into bite-sized pieces.
- In a large mixing bowl, combine shredded chicken, cottage cheese, celery, onion, Dijon mustard, and fresh herbs.
- Stir until well-coated.
- Taste and adjust seasoning as needed.
Notes
Let the salad sit for about 15 minutes before serving to allow flavors to meld.
