Creamy Cottage Cheese Chicken Salad (Print Version)

# Ingredients:

→ Protein & Dairy

01 - Cooked chicken breast, 1.25 lb, shredded or chopped

02 - Cottage cheese, 1 cup

→ Fresh Produce

03 - Fresh dill, 2 tablespoons, finely chopped

04 - Scallions, 3 tablespoons, thinly sliced

05 - Celery, 1 rib, finely diced

→ Dressing & Seasonings

06 - Lemon juice, 2 tablespoons

07 - Dijon mustard, 1 tablespoon

08 - Maple syrup, 1/2 teaspoon

09 - Salt, 1/8 teaspoon, plus more to taste

10 - Black pepper, 1/4 teaspoon, plus more to taste

11 - Garlic powder, 1/2 teaspoon

# Instructions:

01 - Blend cottage cheese until smooth and creamy using a blender or immersion blender. Pro tip: blend directly in the cottage cheese container with an immersion blender! You can also leave it unblended if you prefer the texture of the curds.

02 - In a medium bowl, combine your blended cottage cheese with fresh dill, scallions, celery, lemon juice, dijon mustard, maple syrup, and all the spices. Mix everything well.

03 - Add your shredded chicken to the bowl and mix thoroughly with the dressing. Give it a taste and adjust the salt and pepper to your liking.

# Notes:

01 - Save any leftover blended cottage cheese to make cottage cheese ranch dressing

02 - Makes approximately 5-6 cups of chicken salad

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