High Protein Chicken Salad

Made with tender lemon pepper rotisserie chicken, a creamy mix of Greek yogurt, light mayo, and cottage cheese, plus a zesty kick from horseradish mustard and Cajun seasoning—every bite is satisfying and guilt-free.

Crunchy celery and tangy dill relish add just the right balance. Whether you’re meal-prepping for the week or building a hearty lunch wrap, this recipe delivers big on taste without the extra calories.

Servings: 4–6
Prep Time: 15 minutes
No Cooking Required

Ingredients:

• 1 lemon pepper rotisserie chicken, skin removed and shredded

• 1 cup fat-free plain Greek yogurt

• ½ cup light mayonnaise

• ½ cup low-fat cottage cheese

• ½ cup dill relish (or finely chopped pickles)

• 2 celery stalks, finely chopped

• 2 tbsp horseradish mustard (or Dijon for milder flavor)

• Sea salt, to taste

• Cracked black pepper, to taste

• Garlic powder, to taste

• Cajun seasoning, to taste (optional, for a spicy kick)

Instructions:

1. Prepare Chicken:
   Remove the skin from the rotisserie chicken and shred the meat using your hands or two forks. Place into a large mixing bowl.

2. Mix Wet Ingredients:
   In a separate bowl, combine the Greek yogurt, light mayo, cottage cheese, horseradish mustard, and dill relish. Stir until smooth and well blended.

3. Add Seasoning:
   Mix in sea salt, pepper, garlic powder, and Cajun seasoning to taste. Start with ¼ tsp of each and adjust as desired.

4. Combine Everything:
   Add the chopped celery and yogurt-mayo mixture to the shredded chicken. Mix thoroughly until everything is evenly coated.

5. Chill (Optional):
   Cover and refrigerate for at least 30 minutes to let the flavors meld—though it’s great right away too!

Serving Suggestions:

• Scoop over greens for a light salad bowl

• Serve in a whole grain wrap or sandwich

• Enjoy with crackers or stuffed into bell peppers

• Great for meal prep—store in an airtight container for up to 4 days in the fridge