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When life gets hectic, this super protein-packed chicken salad totally saves the day. Creamy cottage cheese and mayo make it extra lush, while crisp celery and juicy grapes keep things fresh. It’s a real hit with anyone you share it with, perfect if you’re watching protein and don’t want to lose out on taste. This is my go-to whenever I need lunches sorted easily for the week ahead.
I first whipped this up when work lunches needed a serious upgrade. Honestly, I loved it so much it jumped straight into our family favorites and now I’m always happy for leftovers.
Tasty Ingredients
- Freshly ground black pepper: adds a little bite and warmth
- Onion powder: finishes all the savory flavors, stick to the fine stuff for easy mixing
- Smoked paprika: a little smoky kick, Spanish style is especially good
- Garlic powder: punches up the flavor all over, grind it fine so it blends well
- Dried oregano: gives an earthy, herby lift, just make sure it still smells nice
- Fresh lemon juice: perks up the flavors and keeps everything bright, use right from the fruit
- Celery: get that crunch and freshness by chopping crispy celery stalks
- Grapes: look for firm grapes and chop ‘em small so the salad’s never watery
- Cottage cheese: pumps up protein and makes it creamy, whipped or small curds work great
- Mayonnaise: rich and smooth, go with the good stuff or homemade if you have time
- Chicken seasoning or salt: layers in tasty seasoning, pick a low-salt type for control
- Boneless, skinless chicken breasts or rotisserie chicken: gives you lean protein and quick prep—always pick plump if cooking from raw
- Salt: season until your favorite flavors pop
Simple Instructions
- Cool and Enjoy:
- Pop the finished salad in the fridge for one to two hours if you want the flavors to really come together. Otherwise, eat it right away if you’re hungry.
- Tweak to Taste:
- Stir in salt and pepper, try a bite, and add more lemon or mayo if you want it tangier or creamier.
- Mix Everything Together:
- In a big bowl, combine your shredded chicken, cut grapes, celery, all the dry spices, the lemon juice, and the creamy dressing. Mix it all up until everything’s well covered.
- Measure and Chop:
- Cut the grapes and celery to bite-sized pieces, squeeze lemon on top, and get all the seasonings sorted for quick tossing.
- Shred the Chicken:
- Once cooked, move the chicken to a plate and use a couple of forks to tear it into shreds. It helps soak up the creamy sauce!
- Make the Creamy Base:
- Pour mayonnaise and cottage cheese into a blender or use an immersion blender in a jar to make everything super smooth—no chunks, just softness.
- Get the Chicken Ready:
- Simmer chicken in water with seasoning or salt until it’s super tender (usually about twenty minutes). You can use fresh rotisserie or an instant pot if you’re in a hurry.
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Chicken’s always the superstar for me in this dish—I’ve tested all sorts of take, but nothing’s better than that juicy, shredded texture. Summertime always brings memories of picnic sandwiches that my family would scarf down in minutes. Something about the sweet grape pop with creamy chicken never gets old.
Storage Advice
Spoon extra salad into a clean container with a tight lid as soon as it cools. Store it in the fridge and finish it within four days for the best bite and freshness. Don’t freeze it—the sauce gets weird and grapes turn mushy. To prep ahead, store any bread or lettuce wraps separate so nothing gets soggy.
Swap Ideas
If you want to cut down on fat, swap in Greek yogurt for cottage cheese. No celery in the fridge? Toss in almonds or pecans for the same kind of crunch. Out of grapes? Dried cranberries or little apple chunks bring a punch of sweet and tart. Grab a rotisserie chicken if you don’t feel like poaching your own.
Fun Ways to Serve
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This salad’s awesome on whole grain slices as a sandwich, or snuggled into crisp lettuce leaves if you want something light. Serve it with crackers and sliced apples for an easy lunchbox vibe. Over salad greens or inside halved avocados, it turns into a hearty, filling dinner too.
Backstory
Chicken salad’s a big deal in a lot of American homes, and every family gives it their own spin. Mine leans toward the Southern classics with mayo and juicy grapes—salty, creamy, sweet all at once. The cottage cheese is my own way of cranking up the protein and putting a fresh twist on it.
Common Recipe Questions
- → Is rotisserie chicken okay to use instead of just cooked breasts?
For sure! Rotisserie chicken is quick and packed with flavor. Just shred it up, mix it in, and you’re good to go.
- → I want it creamier—what should I do?
Scoop in more mayo, blend your cottage cheese smooth, or a splash of Greek yogurt makes it extra creamy too.
- → Any ideas for serving it?
Spoon onto greens, wrap it up in tortillas, pile high on crackers, or dish up with fresh fruit for an easy snack or meal.
- → How long will it last in the fridge?
Keep it sealed up in the fridge, and it stays yummy for three to four days. Eat it sooner for the best taste.
- → Should I freeze these leftovers?
Don’t freeze it—the creamy stuff separates, and you’ll end up with watery leftovers after thawing.