High-Protein Avocado Chicken Salad
A creamy, high-protein salad made with cooked chicken, avocado, and a cottage-cheese based dressing — perfect for meal prep or a satisfying lunch.
Ingredients
Salad Ingredients
- 2 cups cooked chicken, cut into small pieces
- ½ cup cotija or parmesan cheese, crumbled
- 1 bell pepper bell pepper, diced any color
- 1 cup cooked corn kernels frozen & thawed or fresh/grilled
- ¼ cup chopped scallions (green parts)
- ¼ cup chopped fresh cilantro
- 1 small shallot, minced
- 1 medium avocado, cubed
Dressing Ingredients
- ½ cup cottage cheese plain
- 1 Tbsp extra-virgin olive oil
- 1 clove garlic
- ½ tsp taco seasoning
- salt & black pepper to taste
Instructions
- In a blender or food-processor, combine the cottage cheese, olive oil, garlic clove and taco seasoning; blend until very smooth.
- In a large bowl, combine the cooked chicken, corn kernels, diced bell pepper, chopped cilantro, chopped scallions, minced shallot and cubed avocado.
- Pour the cottage-cheese dressing over the salad and gently toss so that ingredients are coated and the avocado stays relatively intact.
- Season with salt & black pepper to taste. Serve immediately or chill and serve later.
Notes
This salad is ideal for meal prep — use cooked or leftover chicken, and you can store in the fridge up to 3 days (best if the avocado is added just before serving). Swap ingredients based on what you have on hand.