Ingredients:

  • 20 oz cooked chicken breast, skinless and boneless, shredded
  • 1 cup low-fat cottage cheese
  • 0.5 cup non-fat plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 3 large ribs celery, finely diced
  • 0.25 cup red onion, minced
  • 2 tbsp fresh dill, chopped
  • 0.25 cup sliced almonds
  • 1 medium lemon, juiced
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place 1 cup Low-fat cottage cheese and 0.5 cup non fat plain Greek yogurt into a bowl. Whisk vigorously or blend for a smoother texture.
  2. Stir in 1 tbsp Dijon mustard, 1 tsp garlic powder, 0.5 tsp sea salt, and 0.5 tsp black pepper. This ensures the spices are evenly distributed before adding the bulk.
  3. Pour in the juice of 1 medium lemon. Wait until the mixture looks glossy and smooth.
  4. Add 3 ribs finely diced celery and 0.25 cup minced red onion. Smaller pieces mean more crunch in every forkful.
  5. Fold in 2 tbsp fresh chopped dill. Scent should be bright and grassy.
  6. Gently fold in 20 oz of shredded cooked chicken breast. Use two forks to shred the chicken while it's still slightly warm for the best absorption.
  7. Toss in 0.25 cup sliced almonds right before serving. Listen for the crisp sound as you stir.
  8. Cover and refrigerate for at least 30 minutes. This allows the flavors to meld and the dressing to thicken slightly.