Creamy Herb Chicken Salad

Ingredients

• 1 1/2 pounds chicken breast (680 g)
• 1 cup cottage cheese (225 g)
• 1/2 cup Greek yogurt (120 g)
• 2 celery ribs, diced (100 g)
• 1/3 cup sliced almonds (38 g)
• 2 tablespoons lemon juice (30 g)
• 1 tablespoon Dijon mustard (15 g)
• 2 tablespoons chopped dill (8 g)
• 2 scallions, thinly sliced (30 g)
• 1 teaspoon garlic powder (3 g)
• 3/4 teaspoon fine salt (4.5 g)
• 1/2 teaspoon black pepper (1 g)

Instructions

1. Poach and cut the chicken. Place the chicken in a saucepan, cover with water, and bring just to a gentle simmer. Keep the liquid below a hard boil and cook until the thickest center reaches 165°F (74°C). Transfer to a clean board, let the surface moisture evaporate, then cut into small cubes of similar size.
2. Blend the herb dressing. Blend cottage cheese, yogurt, lemon juice, Dijon, dill, garlic powder, salt, and pepper until glossy and completely smooth. Stop and scrape the blender once. The finished dressing should fall from a spoon in a thick ribbon without visible cottage cheese curds.
3. Fold for distinct texture. Combine the cool chicken, celery, scallions, and almonds in a wide bowl. Add three quarters of the dressing and fold from the bottom until every piece is lightly coated. Add more only if dry patches remain; flooding the bowl now makes the rested salad loose.
4. Chill and adjust. Cover and chill until the dressing settles around the chicken. Stir once, then assess the texture: a scoop should keep soft edges without leaking liquid. Add a spoonful of reserved dressing if needed, taste for lemon and pepper, and divide evenly into four portions.

Notes

• Ingredient size affects timing, so favor even cuts while allowing naturally irregular arrangement.
• The decisive finished cue is a completely smooth dressing and a chilled mixture that holds a rounded scoop; wait for it before adding the final garnish.
• Refrigerate for 4 days and reheat portions gently, keeping fresh dill separate until serving.

Nutrition Facts