This high-protein chicken salad uses a dilled cottage cheese "mayo" instead of traditional mayo. This increases the overall protein content of the salad by about 20 grams! An immersion blender quickly whips up the mayo in a quart jar. If you don't have one, then a small food processor can be used instead. Serve chicken salad over a bed of baby arugula or lettuce leaves.
Ingredients
Chicken
2 pounds
boneless chicken breasts
lightly pounded
1 tablespoons
extra virgin olive oil
½ teaspoons
black pepper
¼ teaspoons
sea salt
Salad
3
celery stalks
diced
½ small
red onions
diced
½ cups
parsley
chopped
2 tablespoons
capers
Cottage Cheese Mayo
¾ cups
cottage cheese
¼ cups
fresh dill
(packed)
3 tablespoons
extra virgin olive oil
2 tablespoons
lemon juice
½ teaspoons
sea salt
½ teaspoons
black pepper
