Cottage Cheese Chicken Salad with Grapes and Walnuts
A chilled chicken salad with cottage cheese, Dijon, grapes, celery, and walnuts, ready for lettuce cups or sandwiches.
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded
- 1 cup cottage cheese plain, chilled
- 1 stalk celery chopped
- 0.5 cup grapes halved
- 0.25 cup walnuts chopped
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- lettuce leaves for serving
Instructions
Instructions
- Start with chilled, fully cooked chicken. Shred it, chop the celery and walnuts, halve the grapes, and wash and dry the lettuce.
- Fold the chicken, cottage cheese, celery, grapes, and walnuts together in a large bowl until evenly combined.
- Stir in Dijon, then taste and add salt and pepper. Divide into four portions and serve on lettuce or refrigerate in covered containers; keep lettuce separate until serving.
Notes
- Keep at 40°F or below; use within 3–4 days of the chicken’s original cooking date.
- Refrigerate within 2 hours, or 1 hour above 90°F; pack lunches with cold packs.