Quick Description

This High-Protein Chicken Cucumber Cottage Cheese Salad is a refreshing, creamy, and nutrient-dense dish that’s perfect for quick lunches, post-workout fuel, or light dinners. Made with shredded chicken, crunchy cucumbers, and creamy cottage cheese (or Greek yogurt), it delivers the perfect balance of protein, freshness, and flavor — without heavy carbs. It’s keto-friendly, gluten-free, and comes together in under 10 minutes if you have pre-cooked chicken on hand.

Servings & Timing

  • Servings: 2 (as a meal) or 4 (as a side)
  • Prep Time: 10 minutes
  • Cook Time: None (if chicken is pre-cooked; 15–20 minutes if cooking chicken fresh)
  • Total Time: 10–20 minutes

Ingredients List

  • 2 cups shredded cooked chicken breast (rotisserie or boiled)
  • 1 cup sliced cucumber (Persian or English cucumbers preferred)
  • ½ cup cottage cheese (or Greek yogurt for smoother texture)
  • 2 tablespoons mayonnaise (or sour cream, optional, for richness)
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • Salt & black pepper, to taste

Optional add-ins:

  • 1 tablespoon fresh dill or parsley, chopped
  • 2 celery stalks, diced (extra crunch)
  • ½ avocado, cubed (healthy fats)
  • 1 teaspoon Dijon mustard (tangy kick)
  • Crushed red pepper or chili flakes (spice it up)

Instructions

  1. Prepare the Base: In a large bowl, combine shredded chicken and cottage cheese (or Greek yogurt).
  2. Add Cucumbers: Slice cucumbers into thin rounds or half-moons; add to the bowl.
  3. Mix Seasonings: Stir in mayonnaise, lemon juice, garlic powder, salt, and black pepper.
  4. Combine Well: Toss until chicken and cucumbers are evenly coated.
  5. Taste & Adjust: Add more lemon juice for brightness or more salt for balance.
  6. Serve: Enjoy as a main dish, stuffed in lettuce wraps, or as a side salad.

Additional Notes

  • If you like creamier texture → mash some of the cottage cheese slightly before mixing.
  • For meal prep → keep cucumbers separate and stir in just before eating to avoid sogginess.
  • This salad is naturally low-carb & keto-friendly.

Dietary Info

  • High-Protein (approx. 40–45g per serving if made with chicken breast & cottage cheese)
  • Keto-Friendly
  • Gluten-Free
  • Low-Carb
  • Vegetarian Option: Substitute chicken with chickpeas or tofu.

Brief Introduction

This salad is proof that healthy food can be simple, quick, and deeply satisfying. Unlike typical “diet salads” that leave you hungry, this version is protein-forward, creamy, and filling. The cucumbers provide crunch and freshness, balancing out the richness of chicken and cottage cheese. It’s a fantastic recipe for busy professionals, gym-goers, or anyone who wants a nourishing meal without spending hours in the kitchen.

Step-by-Step Cooking Guide (Narrative Expansion)

Step 1: Cooking the Chicken

  • Use pre-shredded rotisserie chicken for convenience.
  • Or poach chicken breasts in water with salt, pepper, and garlic until tender, then shred with forks.

Step 2: Choosing the Cucumbers

  • Persian cucumbers = crisp, sweet, fewer seeds.
  • English cucumbers = longer, thin-skinned, great for slicing.
  • Regular cucumbers = slice thinner & peel if skin is thick.

Step 3: Creamy Binder

  • Cottage cheese makes it chunky and protein-packed.
  • Greek yogurt = tangy and smooth.
  • Mayo or sour cream = extra creaminess, more indulgent.

Step 4: Flavor Balancing

  • Lemon juice brightens everything.
  • Garlic powder enhances savory depth.
  • Fresh herbs (like dill or parsley) lift the dish.

Step 5: Serving Ideas

  • Serve as a main lunch bowl.
  • Stuff into lettuce wraps for handheld “sandwiches.”
  • Spread on whole-grain toast or low-carb bread.
  • Pair with sparkling water or soda alternative (like the Olipop in your picture).

Ingredient Details & Substitutions

  • Chicken: Can be swapped for tuna, salmon, or even hard-boiled eggs.
  • Cottage Cheese: Ricotta, Greek yogurt, or cream cheese can be used.
  • Cucumbers: Zucchini slices can be used in a pinch.
  • Mayo: Avocado purée makes a creamy, healthy alternative.

Recipe Variations & Serving Suggestions

  1. Spicy Chicken Cucumber Salad – Add hot sauce or chili flakes.
  2. Mediterranean Version – Add olives, feta, and cherry tomatoes.
  3. Asian-Inspired – Use sesame oil + soy sauce + scallions.
  4. Avocado Boost – Add diced avocado + cilantro.
  5. Egg-Protein Mix – Add diced boiled eggs for even more protein.

Storage & Make-Ahead

  • Fridge: Store in airtight container for 2–3 days.
  • Meal Prep Tip: Keep cucumbers separate and mix when ready.
  • Freezing: Not recommended (cucumbers & dairy don’t thaw well).

FAQs

Q1: Can I make this dairy-free?
Yes — replace cottage cheese with avocado or dairy-free yogurt.

Q2: Can I meal prep it for the week?
Yes, but add cucumbers just before eating for crunch.

Q3: Is this good for weight loss?
Yes, it’s high in protein, filling, and low in carbs.

Q4: Can I eat it warm?
It’s best cold, but you can warm the chicken before mixing.

Optional Personal Story

This salad started as a “clean-out-the-fridge” meal: leftover shredded chicken, a half-used cucumber, and cottage cheese I wasn’t sure how to use. Mixing them together, I discovered a refreshing, creamy, and filling combination. Now, it’s one of my go-to recipes when I want something quick but still nourishing.

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