Dill Pickle Chicken Salad Lettuce Boats with Cottage Dressing

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Dill Pickle Chicken Salad Lettuce Boats with Cottage Dressing

Description:
This Dill Pickle Chicken Salad wrapped in crisp lettuce boats with creamy cottage cheese dressing is a refreshing, low-carb, high-protein meal perfect for lunch or light dinner. Juicy chicken chunks are tossed with crunchy pickles, herbs, and a tangy cottage-based dressing that adds creaminess without the heaviness of mayo. It’s flavorful, crunchy, and incredibly satisfying!

Ingredients:

For the Chicken Salad:

  • 2 cups cooked chicken breast, shredded or diced

  • ½ cup dill pickles, finely chopped

  • ¼ cup celery, finely diced

  • 2 tablespoons red onion, finely chopped

  • 1 tablespoon fresh dill, chopped

  • Salt and black pepper to taste

For the Cottage Dressing:

  • ½ cup low-fat cottage cheese

  • 2 tablespoons Greek yogurt

  • 1 teaspoon Dijon mustard

  • 1 tablespoon pickle juice (from the jar)

  • ½ teaspoon garlic powder

  • 1 teaspoon lemon juice

For Serving:

  • 8–10 crisp lettuce leaves (Romaine, butter lettuce, or iceberg)

  • Optional: sliced cucumbers, cherry tomatoes, or extra dill for garnish

Instructions:

  1. Make the Dressing:
    In a blender or food processor, combine cottage cheese, Greek yogurt, Dijon mustard, pickle juice, garlic powder, and lemon juice. Blend until smooth and creamy.

  2. Prepare the Salad:
    In a large mixing bowl, add the chicken, chopped dill pickles, celery, red onion, and fresh dill. Pour the cottage dressing over the mixture.

  3. Mix & Season:
    Toss until everything is well-coated. Taste and season with salt and pepper as needed.

  4. Assemble the Lettuce Boats:
    Spoon the chicken salad evenly into lettuce leaves. Garnish with extra dill or pickle slices if desired.

  5. Serve Immediately:
    Serve chilled or cold for maximum freshness and crunch.

Notes:

  • You can use rotisserie chicken for convenience.

  • Add a bit of chopped hard-boiled egg for extra protein.

  • Store leftovers in an airtight container for up to 3 days (keep lettuce separate).

  • For extra tang, mix in a teaspoon of capers or a splash more pickle juice.

Tips:

  • Chill the dressing for 30 minutes before mixing for best flavor.

  • If you prefer a creamier texture, blend in a tablespoon of mayonnaise or avocado.

  • Romaine or butter lettuce holds up best for “boat” presentation.

  • For meal prep, store the salad filling separately from lettuce until ready to eat.

Servings:

  • Serves: 3–4 people

  • Yield: About 8–10 lettuce boats

Nutritional Information (per serving, approx):

  • Calories: 230

  • Protein: 30g

  • Fat: 8g

  • Carbohydrates: 5g

  • Fiber: 1g

  • Sugars: 2g

  • Sodium: 480mg

Benefits:

  • High Protein & Low Carb: Ideal for keto or healthy eating plans.

  • Probiotic Boost: Cottage cheese and yogurt promote gut health.

  • Hydrating & Light: Lettuce and pickles add crunch without heaviness.

  • Quick & Easy: Ready in 15 minutes, perfect for meal prep or lunchboxes.

Q&A:

Q: Can I make this dairy-free?
A: Yes! Substitute the cottage cheese and yogurt with vegan Greek yogurt or blended silken tofu.

Q: What type of chicken works best?
A: Grilled or poached chicken breast gives the best flavor and texture.

Q: Can I use another dressing?
A: Sure — ranch, avocado yogurt, or even tahini-lemon sauce work well as alternatives.

Q: How do I keep the lettuce crisp?
A: Store lettuce separately and assemble just before serving. Wrap leaves in a paper towel and refrigerate in a container to stay fresh.

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