Cottage Cheese Basil Lemon Chicken (Printable)
Protein-packed chicken with cottage cheese, basil, and lemon served in crisp lettuce cups—bright, low-carb, and easy.
# List of ingredients:
→ Chicken & Salad Base
01 - 2 cups cooked chicken breast, diced or shredded
02 - 1 cup low-fat cottage cheese
03 - 1/4 cup mayonnaise, optional
04 - 1/2 cup celery, finely diced
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup fresh basil leaves, chopped
07 - Zest of 1 lemon
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ For Serving
11 - 8 large butter lettuce leaves or romaine hearts
12 - 1/4 cup cherry tomatoes, quartered, optional
13 - Extra basil leaves, optional for garnish
# Steps:
01 - In a large bowl, mix the cooked chicken breast, cottage cheese, mayonnaise if using, celery, red onion, chopped fresh basil, lemon zest, lemon juice, salt, and pepper until evenly incorporated.
02 - Taste the mixture and adjust salt or pepper as desired.
03 - Arrange the butter lettuce leaves or romaine hearts on a serving platter or individual plates.
04 - Divide the chicken salad mixture evenly among the lettuce leaves, spooning it generously into each cup.
05 - Top with quartered cherry tomatoes and extra basil leaves if desired.
06 - Serve immediately, or refrigerate for up to 2 hours before plating for a chilled option.
# Expert Advice:
01 -
- It tastes like sunshine in a bite, thanks to fresh basil and zesty lemon—something I only realized after the first forkful.
- The cottage cheese keeps things creamy and light, making it perfect for impromptu gatherings or a solo lunch on a busy day.
02 -
- Once I made this in advance but didn’t drain the cottage cheese—everything turned watery fast and lost its crunch.
- The pop of lemon zest really transforms the flavor—don’t skip it, even if you are in a hurry.
03 -
- Always use crisp, dry lettuce—wet leaves get soggy and unravel.
- Adding a tiny pinch of crushed red pepper flakes can liven up the whole salad.