Chicken and Cottage Cheese Sandwich
This chicken and cottage cheese sandwich mixes cooked chicken breast with cottage cheese, cucumber, Dijon mustard, and fresh chives. Crisp iceberg lettuce and wholegrain bread balance the creamy filling. You can make three hearty sandwiches that are simple to prepare for lunch at home, work, or on the go.
Nutrition
- Calories 399kcal 115kcal
- Fat 4.6g 1.3g
- Carbs 37.5g 10.8g
- Protein 47.6g 13.8g
- Fibre 4.5g 1.3g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I enjoy this sandwich when I want a filling lunch without needing anything extra. Cottage cheese takes the place of mayonnaise and keeps the chicken together, while its mild taste lets the mustard and chives stand out. It is high in protein and low in fat, but the filling is still generous enough for a satisfying sandwich.
Tips and Variations
- Replace the chives with finely sliced spring onions for a slightly sharper flavour.
- Add a pinch of garlic powder or smoked paprika when seasoning the chicken.
- Drain off any excess liquid if your cottage cheese has a loose consistency.
- Pat the diced cucumber dry before adding it if it contains a lot of moisture.
- Use baby spinach or rocket instead of iceberg lettuce.
- Replace the cucumber with finely diced celery for a firmer crunch.
- Lightly toast the bread if you prefer a crisper sandwich.
- Serve the filling in a wholemeal wrap or seeded roll instead of sliced bread.
Meal Storage
Let the cooked chicken cool quickly if you are not making the sandwiches right away. Store the filling in an airtight container in the fridge and use it within 2 days. Keep the bread and lettuce separate, and put the sandwiches together just before serving. You can keep a made sandwich in the fridge for up to 24 hours, but the bread will get softer over time.
Freezer tips
It is best not to freeze the finished sandwiches or the filling, because cottage cheese and cucumber can get watery after thawing. You can freeze the cooked chicken by itself in a freezer-safe container for up to 3 months.
Let the cooked chicken thaw in the fridge overnight and use it within 24 hours after it has fully defrosted. After thawing, mix it with the other filling ingredients and do not freeze it again.
Frequently Asked Questions
Yes. Replace the freshly cooked chicken with finely chopped or shredded skinless roast chicken that has been cooled and stored safely.
Choose a thick cottage cheese and drain off any visible liquid. Patting the diced cucumber dry before mixing will also help the filling remain thick.
Yes, although the bread will soften gradually. For the best texture, prepare the filling in advance and assemble the sandwiches shortly before serving.
You can leave it out or replace it with a small amount of mild wholegrain mustard. English mustard is considerably stronger, so use it sparingly.
Yes. Use boneless, skinless chicken thighs and cook them completely before chopping. They have a richer flavour and contain more fat, so the recipe may no longer qualify as Low Fat.
Closing Note
This sandwich is great whether you eat it at home or pack it for lunch. The filling is generous, so use sturdy wholegrain bread and press it together gently before cutting. If you want a similar lunch with a wrap, try this quick wholegrain chicken wrap.
- 💪 High Protein
- 🪶 Low Fat
- ⏱️ Ready in 30
- 🌓 Partially Freezer Friendly
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