Description
A light and healthy twist on a classic chicken salad featuring creamy cottage cheese, crisp vegetables, and fresh fruits.
Ingredients
Scale
- 1 cup frozen green peas, blanched
- 500g (1 lb) skinless chicken breast
- 1 large red apple, thinly sliced
- 2 Lebanese cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
- 1 heaped cup cottage cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or white wine vinegar
- Salt and black pepper, to taste
Instructions
- Poach the chicken by placing it in a saucepan, covering with cold water, and adding salt. Bring to a gentle simmer and cook for 12-15 minutes until cooked through. Rest for 5 minutes before shredding.
- Prep your vegetables and fruits by thinly slicing the cucumbers, apple, and red onion using a mandoline.
- Chop the cooked chicken into small cubes for easy mixing.
- Mix the chicken, cucumbers, apples, peas, onions, cottage cheese, Dijon mustard, vinegar, salt, and black pepper in a bowl and gently fold until coated.
- Chill and refrigerate until ready to serve. For best flavor, let it sit at room temperature for 5-10 minutes before serving.
Notes
This salad can be stored in an airtight container in the fridge for up to 3 days. For a dairy-free option, use a vegan yogurt alternative in place of cottage cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg