Low Carb Blackberry Cottage Cheese Chicken Salad

Low carb blackberry cottage cheese chicken salad is exactly the kind of weird-sounding, crazy-delicious magic I live for, and I’m not exaggerating one bit. This Low Carb Blackberry Cottage Cheese Chicken Salad is creamy, tangy, lightly sweet, high in protein, and so FAST. It’s meal-prep friendly, summer-lunch friendly, mom-needs-a-minute friendly. I stumbled into this combo in my Austin kitchen one brutally hot August afternoon when I had leftover rotisserie chicken, a tub of cottage cheese, and some blackberries about to give up on life in the fridge. I tossed them together “just to see,” and WOW. Just wow. I ate half the bowl standing at the counter. Then I made it again the next day. And the next.

You get juicy blackberries, savory chicken, cool creamy cottage cheese, crunchy celery, that little bite from red onion, and a lemony mayo dressing tying it all together. It’s low carb, high protein, naturally gluten free, and honestly feels way fancier than the five minutes it takes. This Low Carb Blackberry Cottage Cheese Chicken Salad has become my go-to answer for “what on earth do I eat that feels fresh but also fills me up?” You can meal prep it, you can pack it for work, you can eat it straight out of the bowl at 10 p.m. in yoga pants. No judgment. Only joy.

Why You’re Going To Be Completely Obsessed

This salad hits that rare sweet spot where it feels indulgent but totally fits a low carb, higher protein day, and that combination is such a gift. The cottage cheese makes it extra creamy and satisfying without a ton of extra mayo, so you’re getting more protein and less fuss, and I love that for us. The blackberries are the little surprise—juicy, tart-sweet bursts that keep every bite interesting and make it feel special enough for brunch but easy enough for a Tuesday lunch. If you’re watching carbs, this is one of those recipes that doesn’t feel like “diet food” at ALL, it just feels like really good food, like “I’d serve this to company” good, and I have, multiple times.

If you’re a meal prepper, this is a dream because it holds up in the fridge for a couple of days, and if you’re a busy parent, you can absolutely scoop this into lettuce cups or on low-carb crackers and call it dinner, because it is dinner. For my cottage cheese skeptics (I see you), this is a very gentle introduction—the flavor disappears into the dressing, leaving you with creamy texture and lovely lightness, and by the end you’ll be saying, “Okay, fine, this is actually amazing.” It’s flexible for gluten-free, low carb, or just “I want something fresh and not boring,” and the whole vibe is just EASY, DELICIOUS, YOURS. Over and over again.

Ingredients You’ll Need (And How To Make Them Yours)

• 2 cups cooked chicken, shredded
• 1 cup cottage cheese
• 1 cup blackberries
• 1/4 cup celery, diced
• 2 tablespoons red onion, finely chopped
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

The stars here are really the cooked chicken, the cottage cheese, and those gorgeous blackberries. I usually grab a rotisserie chicken from H‑E‑B here in Austin for convenience, but any leftover baked or grilled chicken works. If you don’t do chicken, you can swap in turkey, or even poached shredded chicken breast if you’re keeping things extra lean. Cottage cheese is my secret creamy base—it’s high in protein and lower in carbs than most yogurts. Use full-fat or low-fat; whatever fits your day.

Blackberries bring this beautiful color and a little sweetness without loading up on sugar. If blackberries are pricey where you live (they go on sale a LOT in the summer), raspberries or halved strawberries can absolutely step in. Frozen berries technically work in a pinch, but fresh is really where the texture shines. Celery and red onion bring crunch and bite—if onion feels too strong, you can use green onion instead, or even skip it for kiddo plates. I get most of these ingredients from whatever grocery store run I’m already doing; nothing fancy, nothing specialty, mostly budget-friendly, and cottage cheese + chicken are usually on sale somewhere. Don’t be afraid to toss in extras like chopped cucumber, sliced almonds, or different herbs. Make it yours. Really, you can’t mess this up too bad.

How To Make It (Step-By-Step Without The Stress)

First, grab a large mixing bowl and combine the shredded chicken, cottage cheese, blackberries, celery, and red onion. This is your “big cozy bowl” moment. It will look a little wild at first—berries and chicken hanging out together—but trust the process. If your chicken is in bigger chunks, take a minute to shred or chop it a bit smaller so every bite gets some of everything. Don’t worry if a few blackberries squish; they actually tint the salad a gorgeous pale purple and that’s half the fun. This part takes maybe 5 minutes, tops.

In a small bowl, whisk together the mayonnaise, lemon juice, salt, and pepper. This is your creamy, bright dressing that pulls everything together. Taste it. If you like it tangier, add a bit more lemon; if you want it creamier, add another spoonful of mayo or even an extra tablespoon of cottage cheese. The texture should be pourable but still thick enough to cling. If it looks too thick, a tiny splash of water or more lemon juice loosens it right up—see, no stress.

Pour the dressing over the chicken mixture and gently toss to combine. Be gentle, especially with the blackberries, so you keep some whole. Use a big spoon or spatula and fold it over itself until everything is coated—this should take about 1-2 minutes. If the salad looks too dry for your taste, you can stir in another spoon of cottage cheese or a little more mayo. If it feels too loose, add a bit more chicken. You are the boss of this bowl.

Finally, chill and garnish. Pop the salad into the fridge for at least 20–30 minutes if you can wait; that quick chill helps the flavors meld and the dressing soak in. Right before serving, scatter fresh herbs on top if you’re using them—dill, parsley, chives, even a bit of basil are all lovely. And if the salad looks like it separated a bit while chilling, just give it a quick stir. Totally normal. Totally fixable.

Little Tricks That Make A Big Difference

For the best texture, use cold chicken and cold cottage cheese; starting chilled helps the salad firm up faster and keeps it extra refreshing, especially on hot days. If you want to make this ahead, mix everything except the blackberries the night before, then gently fold the berries in right before serving so they stay nice and plump. This also means you can make a big batch—double the recipe for meal prep and portion into containers for grab-and-go lunches all week (or at least three days; that’s my sweet spot).

Storage-wise, keep the salad in an airtight container in the fridge for up to 3 days. It doesn’t really need reheating since it’s meant to be eaten cold or cool from the fridge, which is one of the reasons I love it—no microwave line, no problem. If the salad seems thicker the next day, a tiny squeeze of lemon or a small spoonful of mayo stirred in can “wake it up” again. For kids, you can chop the blackberries a little smaller, go lighter on the red onion, and serve the salad tucked into mini lettuce cups or rolled up in a low carb tortilla. Talk about an easy, teacher-approved lunchbox win. You can do this, you really can.

Simple Ways To Serve It (So Many Options)

This Low Carb Blackberry Cottage Cheese Chicken Salad is so versatile it almost lives a double life. On low carb days, I love scooping it into butter lettuce or romaine leaves for quick lettuce wraps, or just piling it into a bowl with sliced cucumber and cherry tomatoes on the side. If your family isn’t low carb, it’s fantastic on toasted whole grain bread or tucked into a croissant for a slightly fancier brunch vibe. I’ve even served it scooped on top of mixed greens with a drizzle of olive oil for a fast dinner salad that still feels special.

For parties or baby showers, spoon it into little cucumber cups or endive leaves—suddenly you’re THAT person who brought the surprisingly pretty, totally memorable chicken salad. Leftovers are incredibly forgiving: use them as a topping for a simple salad, stuff into a low carb wrap, or eat it with a fork straight from the container while you scroll Pinterest (not that I’ve ever, um, done that). However you serve it, there’s this cozy, happy feeling of “oh wow, this is actually so good and so easy” that makes you want to make it again right away.

Your Questions, Answered (Because I Know You’re Wondering)

[q]Can I use Greek yogurt instead of mayonnaise?[/q]
[a]Yes, you can swap some or all of the mayonnaise for plain Greek yogurt if you want to lighten it up even more. I like a half-and-half mix because

Low Carb Blackberry Cottage Cheese Chicken Salad

This creamy, tangy, and lightly sweet salad combines shredded chicken, cottage cheese, and juicy blackberries for a high-protein, low-carb meal that's perfect for quick lunches or meal prep.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 30 minutes mins

Course Lunch, Salad

Cuisine American

Servings 4 servings

Calories 300 kcal

Ingredients

  

Main Ingredients

• 2 cups cooked chicken, shredded Rotisserie chicken works well.
• 1 cup cottage cheese Use full-fat or low-fat.
• 1 cup blackberries Fresh berries preferred for texture.
• 1/4 cup celery, diced Adds crunch.
• 2 tablespoons red onion, finely chopped Can substitute with green onion.
• 2 tablespoons mayonnaise Use instead of lightening with Greek yogurt if desired.
• 1 tablespoon lemon juice Adjust to taste for tanginess.
• Salt To taste.
• Pepper To taste.
• Fresh herbs (optional) For garnish.

Instructions

 

Preparation

• In a large mixing bowl, combine the shredded chicken, cottage cheese, blackberries, celery, and red onion.
• In a small bowl, whisk together the mayonnaise, lemon juice, salt, and pepper.
• Pour the dressing over the chicken mixture and gently toss to combine.
• Chill in the fridge for at least 20-30 minutes before serving. Garnish with fresh herbs if using.

Notes

Store in an airtight container in the fridge for up to 3 days. For best texture, use cold ingredients. You can make it ahead by mixing everything except the blackberries the night before.

Keyword Blackberry Salad, Chicken Salad, Healthy Lunch, Low Carb Salad, Meal Prep