Preparation Steps

• Zest the lemon first and set the zest aside. Squeeze the lemon and measure 1 1/2 tablespoons of juice for the dressing.
• In a tall mixing cup or the bowl of a blender, combine the cottage cheese, lemon juice, Dijon, mayonnaise, lemon zest and garlic powder. Blend or use an immersion blender until the mixture is completely smooth and slightly fluffy — this creates a silky, mayo-tuned dressing while keeping the cottage cheese base.
• Taste the dressing and season with half the salt and pepper. Remember you can always add more after mixing with the chicken.
• Place the shredded chicken in a large bowl. Add the diced red onion, chopped celery, and chopped fresh dill, reserving a tablespoon of celery and dill for garnish if you like a bit of crunch on top.
• Pour the blended cottage cheese dressing over the chicken and vegetables. Gently fold with a spatula until everything is evenly coated. Avoid overmixing so the chicken keeps some texture.
• Cover and refrigerate the salad for at least 20–30 minutes to let flavors meld and the dressing firm slightly; this improves the texture and flavor balance.
• Before serving, give the salad a quick stir, then taste and adjust salt and pepper as needed. Garnish with the reserved celery and dill. Serve chilled on bread, in a wrap, with crackers, or atop mixed greens.