Ingredients
Chicken
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
Salad Mix
- 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 and Bake Chicken: Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper, then place them on a parchment-lined baking sheet. Bake for 25-30 minutes until fully cooked. Remove from the oven and allow to cool for 5 minutes.
- Prepare Vegetables: While the chicken is baking, chop the celery and finely dice the red onion to prepare the fresh crunchy components of the salad.
- Shred Chicken: Once the chicken has cooled slightly, shred it into bite-sized pieces suitable for mixing into the salad.
- Mix Ingredients: In a large mixing bowl, combine the shredded chicken, low-fat cottage cheese, chopped celery, diced red onion, Dijon mustard, and fresh herbs. Stir everything thoroughly until the ingredients are well-coated with the mustard and cheese.
- Season and Serve: Taste the salad and adjust seasoning with additional salt and pepper if needed. Serve immediately or chill before serving for a refreshing meal.
Notes
- Use fresh herbs like dill or parsley to enhance the flavor.
- Low-fat cottage cheese keeps the salad creamy yet light.
- You can substitute Dijon mustard with whole grain mustard for texture variation.
- This salad can be served on a bed of greens or as a sandwich filling.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Fat