Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup low-fat cottage cheese
- 1/2 cup diced celery
- 1/2 cup diced bell pepper
- 1/4 cup green onions, sliced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by shredding your cooked chicken into bite-sized pieces using two forks or your hands.
- If you're starting with raw chicken, poach it in simmering water until fully cooked, then let it cool before shredding.
- In a large mixing bowl, combine the low-fat cottage cheese with lemon juice.
- Stir well until smooth and creamy to serve as your base dressing.
- Fold in the shredded chicken along with diced celery, bell pepper, and green onions into the bowl with the cottage cheese mixture.
- Sprinkle salt and pepper over your mixture according to taste preferences.
- Give it another gentle stir to mingle the flavors.
- Cover your bowl with plastic wrap or transfer everything into an airtight container.
- Let it chill in the refrigerator for at least 30 minutes to allow flavors to develop.
- When ready to serve, give the salad one more stir before plating it up.
- Garnish with additional green onions if desired and enjoy.
Notes
Store leftovers in an airtight container.
Reheat gently to avoid dryness.
Serve on lettuce for freshness.
Use fresh herbs for vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Mix
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 25mg