Stovetop Diplomat

Chicken Salad Salad

Chicken Salad Salad

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A few healthy substitutions make this a great salad to feed a crowd or meal prep for lunch!

That’s not a typo, this is a chicken salad…on top of a salad. Traditionally chicken salad is doused in mayo but here I’ve significantly reduced the amount of mayo and made a protein-packed substitution of cottage cheese. I SERIOUSLY LOVE cottage cheese on its own, but even if you don’t there’s plenty of flavor in this salad besides the cottage cheese base. Additionally, this salad benefits from the inclusion of red leaf lettuce and red grapes, which according to Jo Robsinson’s book, Eating on the Wild Side, is a great way to increase your antioxidant consumption when compared to their green counterparts. (As a side note, if you are interested in food, nutrition, and the healthiest ways to wield all vegetables under the sun, I highly recommend that book!)


The chicken salad acts as the dressing for the vegetables when this salad is complete. Between that and the light toss in artichoke marinade, that’s enough for me. But if you need more, this salad would go great with a little ranch or ceasar.


If you plan to meal prep this salad (or in any way not serving it immediately), keep the chicken salad separate from the bed of vegetables until serving to prevent the lettuce from getting soggy. If tossing with artichoke marinade, keep that separate as well.




Chicken Salad Salad

A few healthy substitutions make this a great salad to feed a crowd or meal prep for lunch!

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes


For chicken salad:

  • 1 1/2 lbs rotisserie or cooked chicken, chopped or shredded
  • 1 stalk celery
  • 3 handfuls grapes
  • 1 1/2 cups cottage cheese
  • 1/4 cup mayonnaise
  • 1/4 cup relish
  • 2 tbsp deli mustard
  • 1 1/2 tsp salt
  • 1 1/2 tsp garlic powder
  • 1 tsp parsley
  • pepper to taste

For salad:

  • 8 radishes
  • 1 small cucumber
  • 3 stalks celery
  • 1 9 oz jar marinated artichoke quarters
  • 1 head red leaf lettuce
  • 2 handfuls red grapes


Make chicken salad:

  1. Slice grapes in half and celery into small pieces. Combine in a bowl with chopped or shredded chicken and the rest of chicken salad ingredients. 

  2. Refrigerate until ready to use. If meal prepping this salad, store chicken salad in a separate container from the vegetable salad to keep it from getting soggy.

Make vegetable salad:

  1. Thinly slice radishes, cucumber, and celery. Chop lettuce into bite-sized pieces. Chop grapes and artichoke quarters in half, if desired.

  2. Toss all vegetable salad ingredients together with some of the artichoke marinade. If meal prepping, you may want to save the marinade to put on the salad in the morning before you bring it for lunch.

  3. Serve vegetable salad with a scoop of chicken salad on top. The chicken salad acts as the dressing, but you may add additional dressing if you want.


Listening to: William Onyeabor- Who Is William Onyeabor?

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