Here is my favorite chicken salad recipe, with tender seasoned chicken, creamy cottage cheese mixed with mayo, and a fresh combination of grapes, celery, lemon juice, and herbs.
This chicken salad is my go-to for quick lunches and easy dinners during busy weeknights. I love making a big batch on Sunday so we can have it ready in the fridge all week long. Nothing better than a healthy meal that actually tastes great, right?
Why You’ll Love This Chicken Salad
- High-protein meal – With chicken breast and cottage cheese, this salad packs a serious protein punch that keeps you full and satisfied for hours.
- Quick and easy – Ready in just 30-40 minutes, this recipe is perfect for meal prep or when you need a healthy lunch or dinner in a hurry.
- Healthier twist on classic chicken salad – The cottage cheese adds creaminess and extra protein while cutting down on some of the mayo, making this a lighter option without sacrificing flavor.
- Sweet and savory combination – The grapes add a nice pop of sweetness that balances perfectly with the savory chicken and herbs, making every bite interesting.
- Great for meal prep – This chicken salad keeps well in the fridge for several days, so you can make it once and enjoy it throughout the week for easy lunches.
What Kind of Chicken Should I Use?
For this chicken salad, you can use either fresh or frozen chicken breasts – just make sure frozen breasts are fully thawed before cooking. Boneless, skinless chicken breasts are the easiest option since they’re ready to season and cook without any extra prep work. If you want to save some time, you could also use a rotisserie chicken from the store and just shred the meat, though you’ll want to go easy on the additional seasoning since rotisserie chickens are already pretty well-seasoned. Whether you grill, bake, or poach your chicken, just make sure it reaches an internal temperature of 165°F and let it cool completely before mixing it into your salad.
Options for Substitutions
This chicken salad is easy to customize based on what you have in your kitchen:
- Chicken breasts: You can use rotisserie chicken to save time – just shred about 3 cups worth. Chicken thighs work too and add a bit more flavor, though they’re slightly higher in fat.
- Cottage cheese: Greek yogurt makes a great swap if you’re out of cottage cheese. Use the same amount and you’ll get that creamy, tangy flavor. Plain yogurt works too, though it’s a bit thinner.
- Mayonnaise: If you want to cut back on mayo, you can replace half of it with additional cottage cheese or Greek yogurt. For a dairy-free option, use vegan mayo.
- Grapes: Dried cranberries, chopped apples, or diced pears all bring that sweet element to the salad. Use about the same amount and chop them to grape-sized pieces.
- Celery: Chopped cucumber or bell pepper can replace celery if you need that crunch but don’t have celery on hand.
- Lemon juice: Apple cider vinegar or white wine vinegar work in place of lemon juice – just use a bit less since vinegar is stronger.
Watch Out for These Mistakes While Cooking
The biggest mistake when making chicken salad is adding your dressing while the chicken is still warm, which can make the mayonnaise separate and turn your salad watery – always let your chicken cool completely before mixing.
Boiling chicken for the full 20 minutes can easily lead to dry, rubbery meat, so start checking for doneness at the 15-minute mark with an instant-read thermometer (you’re looking for 155°F, as the residual heat will bring it to 165°F).
When blending the cottage cheese and mayo, pulse it just until smooth rather than over-blending, which can make the mixture too thin and runny.
For better texture, cut your celery into small, uniform pieces and pat the grapes dry before adding them, since excess moisture from these ingredients can water down your salad over time.
What to Serve With Chicken Salad?
This chicken salad is perfect stuffed into a croissant or piled high on your favorite bread for a simple sandwich. I love serving it on a bed of mixed greens with some cherry tomatoes and cucumber slices for a lighter lunch option. You can also scoop it into halved avocados or hollowed-out tomatoes for a fun presentation, or serve it alongside crackers and sliced vegetables for an easy appetizer spread. If you’re feeding a crowd, try setting it out with pita chips, lettuce cups, and toasted baguette slices so everyone can build their own.
Storage Instructions
Store: Keep your chicken salad in an airtight container in the fridge for up to 3 days. The grapes and celery will stay crunchiest if you eat it within the first couple of days, but it’ll still taste great on day three. I like to make this on Sunday and enjoy it for lunch throughout the week with crackers or lettuce wraps.
Make Ahead: You can cook and shred the chicken up to 2 days ahead and store it separately from the other ingredients. When you’re ready to eat, just mix everything together. This keeps the celery and grapes from getting soggy and makes the salad taste super fresh.
Serve: Give the salad a good stir before serving since the cottage cheese and mayo can settle a bit. If it seems a little dry after sitting in the fridge, you can mix in an extra spoonful of mayo or a squeeze of lemon juice to freshen it up.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
| Servings | 5 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 950-1100
- Protein: 110-125 g
- Fat: 45-55 g
- Carbohydrates: 20-28 g
Ingredients
For the chicken:
- 1.5 lb chicken breasts (I like using Perdue Harvestland for quality)
- 2 tsp chicken seasoning
For the dressing and mix-ins:
- 1/2 cup mayonnaise (I prefer Hellmann’s for a classic taste)
- 1 cup cottage cheese (Good Culture brand adds a great thick texture)
- 2.5 oz grapes
- 3 celery stalks (finely diced into 1/4-inch pieces)
- 1.5 tbsp lemon juice
- 2 tsp oregano
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 2 tbsp fresh parsley, chopped
- salt
- black pepper
Step 1: Cook and Shred the Chicken
- 1.5 lb chicken breasts
- 2 tsp chicken seasoning
Bring a pot of water to a boil and add the chicken breasts with the chicken seasoning.
Simmer for 15-18 minutes until the internal temperature reaches 165°F and the chicken is cooked through.
Remove the chicken to a cutting board and let it cool slightly for 2-3 minutes until it’s cool enough to handle.
Using two forks, shred the chicken into bite-sized pieces by pulling the forks in opposite directions through the meat.
Set aside in a large mixing bowl.
Step 2: Prepare the Seasoning Blend and Dairy Base
- 1/2 cup mayonnaise
- 1 cup cottage cheese
- 2 tsp oregano
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- salt
- black pepper
In a small bowl, whisk together the oregano, garlic powder, paprika, onion powder, salt, and black pepper to create a unified seasoning blend that will distribute evenly throughout the salad.
In a separate bowl or blender, combine the mayonnaise and cottage cheese, stirring or blending until well incorporated and smooth.
I like to blend this mixture because it creates a creamier, more cohesive base than just stirring together—the cottage cheese gets lighter and better distributed.
Step 3: Prepare the Mix-ins
- 3 celery stalks
- 2.5 oz grapes
- 2 tbsp fresh parsley
While the chicken is cooling, finely dice the celery into 1/4-inch pieces for consistent texture throughout the salad.
Cut the grapes in half to prevent them from rolling around when eating.
Chop the fresh parsley finely.
Have all three ingredients ready to add to the salad.
Step 4: Combine and Season the Salad
- dairy mixture from Step 2
- shredded chicken from Step 1
- celery, grapes, and parsley from Step 3
- seasoning blend from Step 2
- 1.5 tbsp lemon juice
Pour the cottage cheese and mayonnaise mixture from Step 2 over the shredded chicken in the large bowl.
Add the celery, grapes, and fresh parsley from Step 3, then sprinkle the seasoning blend from Step 2 over everything.
Pour the lemon juice over the mixture.
Using a spatula or large spoon, fold everything together gently but thoroughly until all ingredients are well coated and evenly distributed.
I always add the lemon juice at the end because it brightens the flavors and prevents the chicken from absorbing too much moisture while you’re mixing—this keeps the salad from getting watery.
Step 5: Final Taste Check and Serve
Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice as needed.
Serve immediately over greens, on bread, or as a standalone salad.
The chicken salad can also be refrigerated for up to 3 days, though it’s best enjoyed within the first day for optimal texture.
Juicy Chicken Salad with Cottage Cheese
Ingredients
For the chicken::
- 1.5 lb chicken breasts (I like using Perdue Harvestland for quality)
- 2 tsp chicken seasoning
For the dressing and mix-ins::
- 1/2 cup mayonnaise (I prefer Hellmann's for a classic taste)
- 1 cup cottage cheese (Good Culture brand adds a great thick texture)
- 2.5 oz grapes
- 3 celery stalks (finely diced into 1/4-inch pieces)
- 1.5 tbsp lemon juice
- 2 tsp oregano
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 2 tbsp fresh parsley, chopped
- salt
- black pepper
Instructions
- Bring a pot of water to a boil and add the chicken breasts with the chicken seasoning. Simmer for 15-18 minutes until the internal temperature reaches 165°F and the chicken is cooked through. Remove the chicken to a cutting board and let it cool slightly for 2-3 minutes until it's cool enough to handle. Using two forks, shred the chicken into bite-sized pieces by pulling the forks in opposite directions through the meat. Set aside in a large mixing bowl.
- In a small bowl, whisk together the oregano, garlic powder, paprika, onion powder, salt, and black pepper to create a unified seasoning blend that will distribute evenly throughout the salad. In a separate bowl or blender, combine the mayonnaise and cottage cheese, stirring or blending until well incorporated and smooth. I like to blend this mixture because it creates a creamier, more cohesive base than just stirring together—the cottage cheese gets lighter and better distributed.
- While the chicken is cooling, finely dice the celery into 1/4-inch pieces for consistent texture throughout the salad. Cut the grapes in half to prevent them from rolling around when eating. Chop the fresh parsley finely. Have all three ingredients ready to add to the salad.
- Pour the cottage cheese and mayonnaise mixture from Step 2 over the shredded chicken in the large bowl. Add the celery, grapes, and fresh parsley from Step 3, then sprinkle the seasoning blend from Step 2 over everything. Pour the lemon juice over the mixture. Using a spatula or large spoon, fold everything together gently but thoroughly until all ingredients are well coated and evenly distributed. I always add the lemon juice at the end because it brightens the flavors and prevents the chicken from absorbing too much moisture while you're mixing—this keeps the salad from getting watery.
- Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately over greens, on bread, or as a standalone salad. The chicken salad can also be refrigerated for up to 3 days, though it's best enjoyed within the first day for optimal texture.
