Healthy Chicken Salad Recipe

I'm not a fan of Greek yogurt so I was sceptical.. I was not impressed with the outcome. I put it in the refrigerator over night and OMG! The flavors came together so well. I will make it again but a day earlier than when I plan to serve it.

We all have to keep in mind that, by using low or no fat ingredients, we have to replace the lack of flavor of those ingredients with sugar and other substances to make them palatable. Therefore, this recipe, as written, is not as healthy as being portrait. We need to get out of the low fat mindset. Fats are necessary for a healthy life. To that effect, I made some changes to this recipe to accommodate it to a keto diet. I used whole milk Greek yogurt, whole milk cottage cheese, and unsweetened cranberries. The rest of the ingredients were fine. Instead of using cooked chicken breast meat, since it is so dry and lacking in fat, I used cooked chicken thighs, which fattier and more flavorful. After making it, I let the salad rest overnight in the refrigerator. This time around, the salad was tastier and richer in flavor.

Sooo good! I blended the cottage cheese and Greek yogurt in my nutribullet blender because I didn’t think I would like the texture of the cottage cheese, and it was amazing! Also, I don’t like dried cranberries or raisins, so I used dried cherries. I also added grapes. Delish!

Only change was added some green grapes (1/2 cup) to give it a little more color. Other than that, awesome. (and low points on WW)

Using Fage Greek Yogurt 0% adds no sugar, contrary to another's review. It was delicious. I did add a dash of lemon juice and a sprinkle of poultry seasoning and omitted the cottage cheese.

I don’t like non-fat Greek yoghurt and mixing it with cottage cheese didn’t sound that great but I tried it anyway. It was really good!! I put it on a bed of lettuce, not as a sandwich. Also, I didn’t have Dijon mustard but I had spicy brown mustard. It was a bit strong but a good flavor. I will definitely be making it again.

All the ingredients needed for a tasty chicken salad. As a lover of chicken salad and a retired chef; if you're a purist with the salad as I am, use a scrubbed hand to massage the dressing together with the chicken pieces. The flavor blend and texture will improve.

I love the Greek yogurt, cottage cheese, mustard as the sauce for this salad. Rather than double the chicken as others suggested to better equal the amount of sauce, I doubled the celery/apple / Craisins/ onion / walnuts and loved it. Sell your stock in Mircle Whip as this is my new salad dressing. Thanks Yoly.

I followed the recipe exactly except I blended the yogurt and cottage cheese in the blender. I made it in the morning and chilled it all day. I just had it on multigrain sourdough with lettuce. It really needs something. Garlic powder or fresh herbs like basil, dill and/or cilantro. Lemon juice? I will doll it up a little more before I eat the rest of it. I agree with the person that said she used ranch dressing; it needs more tang.

I will make this with full-fat, whole milk Greek yogurt, and regular cottage cheese. I like the apple and cranberry idea. I always put apple in my tuna salad. I like the idea of the tart background with the sweet fruit and chicken. Might try this with tuna, too. Thanks!!

I loved it. The Greek yogurt n cottage cheese was different n actually a good substitute for mayonnaise. I did sprinkle parmesan cheese, seasoning salt n black pepper. Oh, I added a little sweet chili sauce which made it just great for a sandwich. It was delicious!

I added sesame oil and a little soy and sugar to richen it. Lacked flavor. I wouldn't make it again

Yes I used halved red grapes also, this batch I used chopped walnuts.. sometimes you just have to improvise!

This is healthier, but it wasn't "creamy" enough for me. I used the Fage yogurt, maybe try it with regular Greek yogurt.

Big protein content—so much more than a mayo-based dressing! I added a bit of Splenda because I like a sweeter salad and will try sugar-free maple syrup next time. Don’t be afraid of the cottage cheese. The texture gets lost in the other ingredients. I spoon it into romaine lettuce leaf cups.

I’m not a big fan and will leave it out next time as well as extra seasonings. Still a keeper and will be making throughout the year.

It was quite bland. I would say it needed more acid. I tried adding lemon juice.

Easy and delicious!

Can’t believe how flavorful this turned out.

I had all the ingredients on hand except low-fat cottage cheese. I used 4% so it wasn’t low-fat. It is a good dish! Tasty and nice to have ready made for lunch.