Cottage Cheese Chicken Salad Sandwich 
A creamy, classic, protein-packed twist on a favorite! This lighter chicken salad uses blended cottage cheese for a rich, tangy base with way more protein than traditional mayo-heavy versions.
Ingredients:
2 cups cooked shredded chicken (rotisserie works great)
1 cup cottage cheese (blended smooth for creamier texture)
¼ cup finely chopped celery (optional, for crunch)
1 tablespoon Dijon mustard
1 tablespoon mayonnaise (optional, for extra richness)
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon salt
Bread or sandwich rolls, toasted
Lettuce leaves (optional)
Instructions:
1. In a blender or food processor, blend the cottage cheese until smooth and creamy (about 30 seconds).
2. In a medium bowl, combine the shredded chicken, blended cottage cheese, celery (if using), mustard, mayonnaise (if using), garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Toast the bread or sandwich rolls.
4. Pile the chicken salad onto the toasted bread and top with lettuce leaves if desired.
5. Serve immediately or refrigerate for up to 3 days.
Prep Time: 10 minutes | Total Time: 10 minutes | Yield: 4 sandwiches
Nutrition Facts (per sandwich, without optional mayo):
Calories: 340 kcal | Protein: 35g | Carbohydrates: 22g | Fat: 12g | Fiber: 2g | Sugar: 4g | Sodium: 580mg
