Green Goddess Chicken Salad
Creamy, herby chicken salad made with cottage cheese instead of mayo, packed with crunch, and impossible to tell it's secretly healthy.
Servings: 4 servings
Ingredients
- 2 small chicken breasts 6 ounces cooked (or rotisserie chicken)
- 1 handful fresh dill
- 1 handful fresh parsley
- ¾ cup cottage cheese 4%
- 2 tablespoons honey Dijon mustard to taste
- 1 tablespoon white balsamic vinegar
- 2 tablespoons ranch dressing any of choice
- salt to taste
- 1 celery rib finely diced
- 2 green onions finely diced
- 6 small pickles finely diced
Optional Crunch
- jalapeño diced
- green apple diced
Instructions
- Add the cooked, skinless chicken breast to a food processor and process until finely shredded. Transfer to a large mixing bowl.
- Add the dill, parsley, cottage cheese, honey Dijon mustard, ranch dressing, white balsamic vinegar, and salt to the food processor. Process until smooth and creamy.
- Pour the dressing over the shredded chicken and stir to combine.
- Fold in the diced celery, green onion, and pickles, along with any optional crunch add-ins like jalapeño or green apple.
- Taste and adjust salt as needed, then chill until ready to serve.
Video
Notes
- Storage: Keeps in an airtight container in the fridge for up to 4 days.
- Substitutions: Rotisserie chicken works in place of cooked chicken breasts; Greek yogurt can sub for ranch.
- Serving size: Easily doubled for meal prep.
Nutrition
Serving: 1 bowl | Calories: 221kcal | Carbohydrates: 6g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 800mg | Potassium: 580mg | Fiber: 1g | Sugar: 4g | Vitamin A: 402IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 1mg
