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Dill Pickle Chicken Salad with Cottage Cheese Recipe

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4.2 from 11 reviews

  • Author: Sara
  • Total Time: 30-35 minutes (excluding optional chilling time)
  • Yield: 6 servings
  • Diet: Low Fat

Description

This Dill Pickle Chicken Salad with Cottage Cheese is a tangy and creamy dish perfect for a quick lunch or light dinner. Combining juicy baked chicken breasts with chopped dill pickles, fresh vegetables, and a flavorful dressing made with mayonnaise, cottage cheese, and Dijon mustard, it’s a refreshing twist on traditional chicken salad. Enhanced with fresh dill and a squeeze of lemon juice, this salad offers a delightful balance of flavors that can be served on its own, in sandwiches, or on a bed of greens.

Ingredients

Chicken

  • 1 pound Chicken Breasts
  • Olive Oil (for seasoning)
  • ½ teaspoon Garlic Powder
  • Salt and Black Pepper (to taste)

Salad Mix

  • 1 cup Dill Pickles (finely chopped)
  • ¼ cup Celery (finely chopped)
  • 1 small Red Onion (finely chopped)
  • 2 tablespoons Fresh Dill (chopped)

Dressing

  • ½ cup Mayonnaise
  • ¼ cup Cottage Cheese
  • ½ tablespoon Dijon Mustard
  • 1-2 tablespoons Pickle Juice (optional, adjust to taste)
  • 1 Lemon (juice only)
  • Salt and Black Pepper (to taste)

Garnish

  • Lemon Wedges
  • Sliced Pickles
  • Extra Fresh Dill

Instructions

  1. Season the Chicken: Rub the chicken breasts with olive oil, then season evenly with garlic powder, salt, and black pepper. Optionally, refrigerate for 30 minutes to enhance flavor absorption.
  2. Bake the Chicken: Preheat the oven to 425°F (220°C). Place the seasoned chicken breasts on a baking sheet and bake for 20-25 minutes or until the chicken is cooked through and no longer pink in the center.
  3. Prepare Chicken for Salad: Remove the chicken from the oven and let it cool slightly. Dice the chicken into small cubes or shred it using forks, depending on your texture preference.
  4. Chop Salad Ingredients: Finely chop the dill pickles, celery, red onion, and fresh dill so all the flavors are evenly distributed in the salad.
  5. Mix the Salad: In a large bowl, combine the diced chicken, chopped pickles, celery, onion, fresh dill, mayonnaise, cottage cheese, Dijon mustard, and optional pickle juice. Gently mix until everything is evenly coated with the dressing.
  6. Add Freshness and Season: Squeeze the juice of one lemon into the salad, then season with additional salt and black pepper to taste. Mix again gently to incorporate.
  7. Chill the Salad: Cover the salad and refrigerate for 30 to 60 minutes before serving to allow the flavors to meld and develop.
  8. Serve and Garnish: Serve the salad chilled, garnished with lemon wedges, sliced pickles, and extra fresh dill for an added pop of flavor and visual appeal.

Notes

  • Refrigerating the chicken breasts after seasoning is optional but enhances flavor.
  • Adjust pickle juice quantity based on your preference for tanginess.
  • For a lighter version, substitute mayonnaise with Greek yogurt.
  • This salad can be served on its own, in wraps, sandwiches, or on a bed of greens.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/dill-pickle-chicken-salad-with-cottage-cheese-recipe/