Buffalo Chicken Salad with Cottage Cheese Recipe
A flavorful and protein-packed Buffalo Chicken Salad made with shredded chicken tenderloins, creamy cottage cheese, Greek yogurt, and a kick of buffalo sauce, mixed with crunchy celery, sweet onion, and sharp cheddar cheese. This easy-to-make salad is perfect for a nutritious lunch or light dinner and can be served chilled or warmed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken
- 1 pound chicken tenderloins, shredded
Dressing & Mix-ins
- ½ cup 2% cottage cheese
- ¼ cup 0% Greek yogurt
- 1 teaspoon fresh squeezed lemon juice
- 3 tablespoons buffalo sauce (Frank’s Red Hot Buffalo recommended)
- 2 teaspoons ranch seasoning (Hidden Valley recommended)
Vegetables & Cheese
- ⅓ cup sweet onion, finely diced
- ⅓ cup celery, finely diced
- ⅓ cup freshly grated cheddar cheese
Seasonings
- Few turns cracked black pepper, to season
- Pinch kosher salt, to season, as needed
Instructions
- Boil and Shred the Chicken: In a 3-quart pot, combine lightly salted water and chicken broth in equal parts. Add the chicken tenderloins and bring the mixture to a boil. Boil the chicken for approximately 15 to 20 minutes, or until the internal temperature reaches 165°F, ensuring it is fully cooked. Drain the water and broth mixture, then let the chicken cool before shredding it by hand or with forks. Alternatively, you may use pre-shredded rotisserie or roasted chicken.
- Make the Chicken Salad: In a mixing bowl, combine the 2% cottage cheese, 0% Greek yogurt, buffalo sauce, ranch seasoning, and fresh squeezed lemon juice. Mix thoroughly until smooth and well incorporated. Next, add the shredded chicken, finely diced celery, finely diced onion, and freshly grated cheddar cheese. Gently fold all ingredients together until everything is evenly combined. Taste the mixture and season with a few turns of cracked black pepper and a pinch of kosher salt to your preference.
- Serve and Enjoy: Serve the Buffalo Chicken Salad immediately, either chilled or warmed. It pairs excellently with crudités, crackers, or as a hearty sandwich filling.
Notes
- Store leftovers in an airtight container in the refrigerator for three to four days.
- This salad can be served cold for a refreshing meal or heated gently for a warm option.
- If short on time, rotisserie or pre-cooked shredded chicken can be used instead of boiling and shredding chicken tenderloins.
- Adjust buffalo sauce quantity to control the heat level to your liking.
