Description
A refreshing and healthy low-carb chicken salad featuring tender shredded chicken, creamy cottage cheese, fresh blackberries, crunchy celery, and walnuts, perfectly balanced with a light mayo dressing. This salad is quick to prepare, high in protein, and ideal for a light lunch or snack, especially for those following a keto or low-carb lifestyle.
Ingredients
Scale
Protein Base
- 2 Chicken Breasts, cooked and shredded
- 1 cup Cottage Cheese
Dressing & Flavorings
- 1/4 cup Mayonnaise
- 1/2 tsp Salt and Pepper
Veggies & Fruits
- 2 Celery Stalks, diced
- 2 Green Onions, sliced
- 1/2 cup Blackberries, sliced in half or quarters
Add-Ins
- 1/4 cup Chopped Walnuts
Optional
- Keto Bread, optional
Instructions
- Shred Chicken: Take the cooked chicken breasts and shred them into bite-sized pieces using two forks or your hands to ensure easy mixing and eating.
- Combine Base Ingredients: In a large mixing bowl, blend the shredded chicken, cottage cheese, and mayonnaise thoroughly until well combined to create the creamy salad base.
- Add Fruits and Vegetables: Gently fold in the sliced blackberries, diced celery, and sliced green onions to maintain the fresh texture and distribute flavors evenly without crushing the berries.
- Season and Add Crunch: Season the mixture with salt and pepper to taste and incorporate the chopped walnuts for a delightful crunch and nutty flavor enhancement.
- Serve: Chill the salad briefly if desired, then serve cold as is or alongside keto bread for a satisfying low-carb meal option.
Notes
- For best flavor, use fresh blackberries and freshly cooked chicken.
- You can substitute walnuts with pecans or almonds based on preference.
- Adjust mayonnaise quantity to achieve desired creaminess.
- This salad keeps well in the refrigerator for up to 2 days.
- Serve chilled for the most refreshing experience.
