Cottage Cheese Chicken Salad

About This Recipe

High protein chicken salad made with blended cottage cheese, pulled chicken, and chili crunch cucumbers.

Ingredients

• 16 oz Cooked Chicken (chopped or pulled*)
• 16 oz Seedless Cucumbers (diced or cut into half moons)
• 16 oz Low Fat Cottage Cheese
• 1 teaspoon Kosher Salt
• 3 Tablespoons 45g Chili Crunch
• 2 Tablespoons 42g Honey
• 1 Tablespoon 15g Rice Vinegar
• 1 Tablespoon 15g Soy Sauce
• 3-4 Green Onions or Chives (thinly sliced)

Instructions

1. Cut the cucumbers to your desired size and place in a large bowl. Sprinkle a teaspoon of kosher salt over the top and gently toss. Set aside.
2. Use an immersion blender in the container of cottage cheese to blend until smooth. You can also transfer the cottage cheese to a blender or food processor.
3. Once you have everything ready to assemble, rinse the salted cucumbers with cold water and pat dry with a paper towel.
4. Add the chopped chicken, blended cottage cheese, chili crunch, honey, vinegar, soy sauce, and green onions. Stir everything together and salt to taste.
5. Serve with crackers or baked wonton chips, in lettuce wraps, or on toasted bread. Garnish with additional chili crunch, toasted sesame seeds, and sliced green onions, if desired.