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This low carb blackberry chicken salad transforms ordinary chicken into something extraordinary with the unexpected addition of sweet blackberries and creamy cottage cheese. The combination creates a protein-packed meal that satisfies both savory and sweet cravings while keeping carbs in check.
I first made this recipe when trying to use up leftover grilled chicken and some blackberries that were about to turn. What started as refrigerator clean-out became my go-to summer lunch that even my carb-loving husband requests weekly.
Ingredients
- Chicken Breasts: tender protein base that takes on flavors beautifully; use rotisserie chicken for convenience
- Cottage Cheese: adds creaminess and extra protein without heavy calories; choose full-fat for best flavor and texture
- Mayonnaise: creates richness and binds everything together; opt for avocado oil mayo for healthier fats
- Celery Stalks: provide essential crunch and subtle flavor; look for crisp bright stalks without floppiness
- Green Onions: deliver mild onion flavor without overpowering; select ones with bright green tops
- Blackberries: offer sweet-tart contrast and antioxidants; choose plump berries without mushiness
- Salt and Pepper: basic seasoning that brings everything together; freshly ground pepper makes a difference
- Chopped Walnuts: add nutty crunch and healthy omega-3s; toast them lightly for enhanced flavor
- Keto Bread: optional for making sandwiches; choose one with under 5g net carbs per slice
Step-by-Step Instructions
- Prepare the Chicken:
- Cook chicken breasts until they reach 165°F internal temperature. I prefer baking at 375°F for 25 minutes as it keeps them juicy. Allow to cool completely before shredding with two forks or chopping into small pieces. The chicken should be in bite-sized pieces for the perfect texture balance.
- Prepare the Vegetables:
- Dice celery into small pieces about ¼-inch in size for consistent crunch throughout the salad. Slice green onions thinly including both white and green parts for color contrast and flavor variation. Handle blackberries gently slicing larger ones into halves or quarters while leaving smaller ones whole.
- Combine Dry Ingredients:
- In a large mixing bowl add the cooled chicken celery green onions blackberries and walnuts. Gently toss these ingredients together before adding wet ingredients to ensure even distribution of all components.
- Add Creamy Elements:
- Spoon cottage cheese and mayonnaise over the mixed dry ingredients. Fold everything together using a rubber spatula with gentle motions to avoid crushing the blackberries. Continue mixing until all ingredients are evenly coated with the creamy mixture.
- Season and Adjust:
- Sprinkle salt and pepper over the mixture and fold again to distribute. Taste and adjust seasoning as needed remembering that flavors will develop further as the salad chills. Add more mayo if mixture seems dry or more cottage cheese for extra protein.
- Chill and Serve:
- Cover and refrigerate for at least 30 minutes allowing flavors to meld. Serve cold as a standalone salad on a bed of greens or between slices of keto bread for a satisfying sandwich.
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The cottage cheese is truly the secret weapon in this recipe. I discovered its power in chicken salad after years of only using mayonnaise. The curds add incredible texture while boosting protein content making this salad satisfying enough to keep hunger at bay for hours unlike traditional versions that leave you hungry again quickly.
Storage Tips
This chicken salad stays fresh in an airtight container in the refrigerator for up to 3 days. The blackberries will gradually release more juice which actually improves the flavor. I recommend stirring before serving if it has been stored for more than a day to redistribute any liquid. Never freeze this salad as the texture of both the cottage cheese and blackberries will deteriorate significantly.
Creative Variations
While blackberries create a beautiful sweet-tart flavor profile you can successfully substitute raspberries or even diced strawberries based on seasonal availability. For an autumn version try diced apples with a sprinkle of cinnamon. The cottage cheese base works wonderfully with many fruit combinations allowing you to adapt this recipe year-round. Just remember to calculate any carb differences if strictly following a keto diet.
Serving Suggestions
Beyond the obvious sandwich option this versatile salad shines in several presentations. Try stuffing half an avocado with the chicken mixture for an extra dose of healthy fats. For an impressive lunch spread hollow out bell peppers and fill them with the chicken salad. My personal favorite for hot summer days is to serve it over chilled cucumber slices arranged on a plate for a refreshing low-carb alternative to crackers.
Frequently Asked Questions
- → Can I use frozen blackberries for this dish?
Yes, but make sure to thaw and drain them beforehand to avoid excess moisture in the salad.
- → What is the best way to cook chicken for this salad?
Baking, boiling, or grilling are great options. Choose your preferred method, ensuring the chicken is cooked thoroughly.
- → Can I substitute mayonnaise in this recipe?
Yes, Greek yogurt or an avocado-based dressing can be suitable replacements for mayonnaise.
- → How long can I store this salad in the refrigerator?
This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- → What can I serve this chicken salad with?
This salad can be enjoyed on its own, served on keto bread, or paired with lettuce wraps for a low carb option.