
This hearty low-carb blackberry cottage cheese chicken salad transformed my lunch routine when I was searching for protein-packed options without the carb overload. The unique combination of tender chicken, creamy cottage cheese, and juicy blackberries creates a refreshing twist on traditional chicken salad while keeping the macros perfectly keto-friendly.
I first made this recipe during a summer picnic when I wanted something light yet satisfying. My family was initially skeptical about blackberries in chicken salad, but now they request it weekly even during winter months.
Ingredients
- Chicken Breasts: Provide the protein foundation. Choose organic if possible for the best flavor.
- Cottage Cheese: Creates a creamy base with extra protein while reducing carbs compared to traditional mayo-only versions.
- Mayonnaise: Adds richness and helps bind the ingredients. Look for avocado oil mayo for healthier fats.
- Celery Stalks: Deliver essential crunch and freshness. Select crisp stalks with bright green color.
- Green Onions: Contribute a mild onion flavor without overpowering. Fresh spring onions work wonderfully here.
- Blackberries: Offer juicy bursts of sweet-tart flavor. Choose plump, firm berries without mushiness.
- Salt and Pepper: Balance and enhance all the flavors. Freshly ground pepper makes a noticeable difference.
- Chopped Walnuts: Provide wonderful texture and healthy fats. Lightly toast them before adding for enhanced flavor.
- Keto Bread: Optional for serving as a sandwich. Look for almond flour or coconut flour varieties.
Step-by-Step Instructions
- Cook the Chicken:
- Cook chicken breasts according to your preference. Baking at 375°F for about 25 minutes works well, as does poaching in seasoned water. Allow to cool slightly before handling, then shred into bite-sized pieces using two forks or your fingers. Set aside to cool completely to avoid wilting the fresh ingredients.
- Prepare the Fresh Ingredients:
- Dice celery stalks into small, uniform pieces about ¼-inch in size. Slice green onions thinly, including both white and green parts. Cut blackberries in half or quarters depending on their size. The goal is to distribute their flavor throughout the salad without overwhelming any single bite.
- Combine Base Ingredients:
- In a large mixing bowl, gently combine the cooled shredded chicken with the prepared celery, green onions, blackberries, and chopped walnuts. Toss lightly to distribute all ingredients evenly without crushing the delicate blackberries.
- Add Creamy Elements:
- Add cottage cheese and mayonnaise to the bowl. Fold gently until all ingredients are coated evenly with the creamy mixture. The cottage cheese curds should maintain some texture while distributing throughout the salad.
- Season and Adjust:
- Season with salt and pepper, starting with ¼ teaspoon of each, then taste and adjust as needed. The blackberries provide natural acidity, so balance accordingly. Allow flavors to meld for 15 minutes before serving if possible.
- Serve and Enjoy:
- Enjoy as is straight from the bowl, served over lettuce leaves for a light lunch, or create a sandwich using your favorite keto bread. For best flavor, allow the salad to come to room temperature for about 10 minutes if serving from refrigerated.

The blackberries are truly the star ingredient in this recipe. I discovered their magic by accident when I had an abundance from my garden and decided to experiment. Their burst of sweet-tart flavor against the creamy background creates an unexpected pleasure that elevates this from basic chicken salad to something special worth sharing.
Make-Ahead and Storage
This salad actually improves after sitting for a few hours, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to 3 days. The blackberries will soften slightly but maintain their integrity and flavor. Before serving from the refrigerator, let it sit at room temperature for 10 minutes and give it a gentle stir to revitalize the texture. I often prepare a double batch on Sundays for quick lunches throughout the week.
Customize Your Creation
This versatile recipe welcomes thoughtful substitutions to match your preferences or pantry. Swap blackberries for raspberries or blueberries depending on seasonal availability. Replace walnuts with pecans or sliced almonds for different texture profiles. For a dairy-free version, use coconut yogurt instead of cottage cheese and adjust seasoning accordingly. The base recipe provides a template that adapts beautifully to seasonal produce and dietary needs while maintaining its low-carb profile.
Serving Suggestions
Serve this versatile chicken salad in lettuce cups for a completely carb-free lunch option. The butter lettuce variety creates perfect, naturally occurring cups that hold the salad beautifully. For a heartier meal, spread on keto-friendly toast and top with microgreens or alfalfa sprouts for added texture. I love pairing this with a simple side of sliced cucumbers tossed with olive oil and fresh dill for a complete summer meal that requires no additional cooking.
The Cottage Cheese Difference
Traditional chicken salads rely heavily on mayonnaise, which can make them heavy and one-dimensional. Cottage cheese brings a protein boost while creating a lighter, more complex texture. The small curds distribute throughout the salad, creating pockets of creaminess that contrast beautifully with the crunchy celery and walnuts. This substitution not only improves the nutritional profile but transforms the eating experience into something more interesting and satisfying.
Frequently Asked Questions
- → Can I use frozen blackberries for this salad?
Fresh blackberries are ideal for their texture, but if using frozen, thaw and drain them well to avoid excess liquid in the salad.
- → Can I replace cottage cheese with another ingredient?
Yes, you can use Greek yogurt for a similar creamy texture, or stick with traditional mayo if preferred.
- → How do I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
- → What can I pair this salad with?
Serve on keto bread, lettuce leaves, or alongside a light green salad for a complete meal.
- → Can I prepare this salad in advance?
Yes, but for the best texture, add the blackberries just before serving to prevent them from softening too much.