Fresh Cottage Cheese Salad Recipe

Cottage Cheese Salad delivers a satisfying crunch and a boost of protein in every bite. The mix of fresh greens, garden tomatoes, cucumber, shredded chicken, and two cheeses creates texture layers while the simple vinaigrette ties everything together without overpowering the delicate flavors.

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Ingredients

Salad

• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1 cup cooked chicken, shredded
• ½ cup grated Parmesan cheese
• ½ cup grated sharp cheddar cheese
• 1 cup cottage cheese (full‑fat)
• ¼ teaspoon cracked black pepper

Dressing

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• ¼ teaspoon salt

Step-by-Step Instructions

1. 1. In a large bowl combine the salad greens, halved tomatoes, sliced cucumber, and shredded chicken.
2. 2. Sprinkle the grated Parmesan and cheddar over the vegetables.
3. 3. Add the cottage cheese in dollops, then season with cracked black pepper.
4. 4. In a small jug whisk together olive oil, lemon juice, Dijon mustard, honey, and salt until emulsified.
5. 5. Drizzle the dressing over the salad and toss gently until everything is lightly coated.
6. 6. Taste and adjust seasoning with a pinch more salt or pepper if needed, then serve immediately.

Tips for Success

• Pat the cottage cheese with a paper towel to remove excess moisture for a firmer texture.
• Use freshly squeezed lemon juice for brighter acidity.
• If the salad sits for more than 30 minutes, add a second drizzle of dressing to keep it moist.
• Chill the shredded chicken before adding to keep the salad crisp.
• Grate the cheeses just before assembling to prevent clumping.

Storage

Store leftover salad in an airtight container in the fridge for up to 2 days; keep dressing separate to avoid soggy greens. Re‑toss gently before serving; do not freeze.

Notes

Pat cottage cheese dry for a firmer bite; keep dressing separate until serving to maintain crispness.

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