why make this recipe
This salad is bright, light, and quick. It uses cooked chicken and cottage cheese to add good protein. You get fresh crunch from summer vegetables. It works for a fast lunch, a light dinner, or a picnic.
introduction
This Chicken and Summer Veggie Cottage Cheese Salad mixes warm or chilled grilled chicken with cottage cheese and fresh summer vegetables. It tastes fresh and fills you up without heavy sauce, and you can find more ideas for simple chicken meals at easy chicken dishes.
how to make Chicken and Summer Veggie Cottage Cheese Salad
Start by cutting the grilled chicken and the vegetables. Put the chicken and vegetables in a big bowl. Add cottage cheese, olive oil, and lemon juice. Stir gently so the cottage cheese coats everything. Taste and add salt and pepper as you like. Serve now or cool in the fridge for about 30 minutes. Add fresh herbs on top if you want more flavor.
Ingredients :
- 2 cups grilled chicken, diced
- 1 cup cottage cheese
- 1 cup assorted seasonal veggies (such as bell peppers, cucumbers, and cherry tomatoes)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Directions :
- In a large bowl, combine the grilled chicken and assorted seasonal veggies.
- Add the cottage cheese, olive oil, and lemon juice.
- Season with salt and pepper to taste, and mix well until all ingredients are evenly coated.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
- Garnish with fresh herbs if desired.
how to serve Chicken and Summer Veggie Cottage Cheese Salad
Serve on a bed of greens for a light meal. Spoon it into pita bread or on toast for a quick lunch. You can also serve it with crackers or as a side to grilled fish.
how to store Chicken and Summer Veggie Cottage Cheese Salad
Keep in an airtight container in the fridge. Eat within 2 days for best texture and flavor. Stir before serving if the dressing separates. Do not freeze—cottage cheese and fresh veggies do not freeze well.
tips to make Chicken and Summer Veggie Cottage Cheese Salad
- Use cooked, chilled chicken for a cold salad or warm the chicken for a warm mix.
- Dice veggies small so every bite has a mix of flavors.
- Taste before serving and adjust lemon, salt, or oil.
- If you like creamier texture, stir the cottage cheese a bit before adding.
variation (if any)
- Add avocado or corn for more summer flavor.
- Swap lemon juice for a splash of apple cider vinegar.
- Use Greek yogurt instead of cottage cheese for a smoother dressing.
- Add a pinch of smoked paprika or a little mustard for a different taste.
FAQs
Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works well and saves time.
Q: Is this salad good for meal prep?
A: Yes. It stores well for 1–2 days in the fridge. Keep it cold until you eat.
Q: Can I leave out the olive oil?
A: Yes. You can skip oil or use a light drizzle if you prefer less fat.
Q: Can I use low-fat cottage cheese?
A: Yes. Low-fat cottage cheese works fine and lowers calories.
Q: What herbs go well on top?
A: Parsley, basil, or dill add nice fresh flavor.
Chicken and Summer Veggie Cottage Cheese Salad
Ingredients
Method
- Start by cutting the grilled chicken and the vegetables.
- In a large bowl, combine the grilled chicken and assorted seasonal veggies.
- Add the cottage cheese, olive oil, and lemon juice.
- Season with salt and pepper to taste, and mix well until all ingredients are evenly coated.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
- Garnish with fresh herbs if desired.