Low‑Carb Blackberry Cottage Cheese Chicken Salad

I made a refreshing low‑carb blackberry cottage cheese chicken salad, where tender shredded chicken meets creamy cottage cheese, juicy blackberries, crunchy celery and walnuts, and a dash of mayo or mustard. It’s light, protein-packed, and perfect for a healthy lunch or snack.

Why I’ll Love This Recipe

I love how sweet, juicy blackberries mingle with savory chicken and creamy cottage cheese — each bite is savory, tangy, and subtly fruity. It’s low‑carb yet satisfying, protein-rich, and so easy to throw together. I can enjoy it chilled, in lettuce wraps, or even over low-carb bread for variety.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or chopped)

• Cottage cheese

• Mayonnaise (optional)

• Celery stalks, diced

• Green onions, sliced

• Fresh blackberries

• Chopped walnuts

• Dijon mustard (sometimes included)

• Salt and pepper to taste

directions

1. I cook chicken (baked, boiled, grilled, or rotisserie) until fully cooked, then shred or chop it into bite‑sized pieces and let it cool.

2. I chop celery and green onions, and gently halve or quarter the blackberries depending on their size.

3. I combine chicken, celery, onions, blackberries, and walnuts in a large bowl.

4. I stir in cottage cheese and a spoonful of mayonnaise (if I want extra creaminess), and add a touch of Dijon mustard if desired.

5. I season with salt and pepper, then fold gently to avoid smashing the berries and walnuts.

6. I serve it chilled or at room temperature — it’s great on its own, in lettuce wraps, or over low‑carb bread.

Servings and timing

This recipe makes about 5 servings. Prep takes around 10 minutes, plus time to cook chicken (approx. 30–40 minutes if not using leftovers). Total time is roughly 40–50 minutes.

Variations

• I’ve swapped walnuts for pecans or almonds, or omitted nuts for a nut‑free version.

• If dairy-free, I replace cottage cheese with smooth Greek yogurt or blended tofu (with mustard for flavor).

• I sometimes use raspberries or blueberries instead of blackberries for seasonal variation.

• I skip mayonnaise entirely for a lighter salad, relying on the cottage cheese and mustard to bind everything.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–5 days, keeping walnuts separate if I want to preserve crunch. I don’t freeze—it’s best chilled and fresh.

FAQs

How can I avoid squishing the blackberries when mixing?

I fold ingredients gently—mix chicken, celery, nuts first, then carefully add the berries last to keep them mostly intact.

Can I make this without mayonnaise?

Yes—I often skip mayo and let cottage cheese (plus a little mustard) provide both creaminess and flavor.

Can I use canned chicken instead of freshly cooked?

Absolutely—canned chicken works well as long as it’s drained and flaked. It’s an easy shortcut.

Is cottage cheese mandatory?

No—I can substitute cottage cheese with Greek yogurt or blended silken tofu to make it dairy-free or smoother in texture.

How can I make this keto‑bread friendly?

I serve this salad on low‑carb or keto bread, or use lettuce wraps for a no‑bread option. The mix is designed to stay under net‑carb goals.

Conclusion

I absolutely love this Low‑Carb Blackberry Cottage Cheese Chicken Salad—it’s a fresh, protein-rich, and flavorful twist on classic chicken salad. The contrast of sweet berries, crunchy nuts, creamy cheese, and lean chicken makes it a satisfying meal any time. Let me know if you’d like ideas for sugar‑free dressings, vegetarian versions, or ways to make it lower in fat!

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