Chicken and Chickpea Salad with Cottage Cheese
Serves 6
Creamy chicken and chickpea salad made with poached chicken, Greek yogurt, cottage cheese, crisp celery, fresh lemon and dill. Serve it over greens or tucked into a whole wheat pita for an easy protein-packed meal with some extra fiber from the chickpeas.
Print Recipe
Pin Recipe
Email Recipe
Ingredients
- 1½ lbs boneless, skinless chicken breasts
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup finely diced celery
- ½ cup plain Greek yogurt
- ¾ cup cottage cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice, plus more to taste
- Zest of ½ lemon
- 1 tablespoon finely chopped fresh dill
- ¼ teaspoon garlic powder
- ½ teaspoon fine sea salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
For Serving, Optional
- Arugula or crisp green leaf lettuce
- Whole wheat pita
- Sliced or diced avocado
Instructions
- Place the chicken breasts in a medium saucepan and add enough water to cover by about 1 inch. Bring to a gentle simmer over medium heat, then reduce the heat to low. Cover and cook until the chicken reaches 165°F in the thickest part, about 12–18 minutes depending on thickness. Remove from the water and let cool enough to handle.
- Cut the chicken into small bite-size pieces.
- In a large bowl, stir together the Greek yogurt, cottage cheese, Dijon mustard, lemon juice, lemon zest, dill, garlic powder, salt and black pepper.
- Add the diced chicken, chickpeas and celery. Gently fold until everything is evenly coated with the dressing.
- Taste and adjust the seasoning, adding more lemon juice, dill, salt or black pepper as desired.
- Serve over arugula or crisp green leaf lettuce, or spoon into a whole wheat pita. Add avocado, if desired.