Buffalo Chicken Salad (with Cottage Cheese) Recipe

What You Need

• 2 pounds chicken tenderloins
• 1/2 cup 2% cottage cheese
• 1/4 cup plain Greek yogurt
• 1 tsp fresh lemon juice
• 3 tbsp buffalo sauce (like Frank’s RedHot)
• 2 tsp ranch seasoning mix
• 1/4 cup yellow onion, finely diced
• 1/4 cup celery, finely diced
• 1/4 cup sharp cheddar cheese, freshly grated

Boil and Shred the Chicken

Fill a 3-quart pot halfway with water. Add the tenderloins and bring to a rolling boil over high heat.

Boil for ~15 minutes until they hit 165F internal. Tenderloins cook faster than breasts and shred easier too.

Drain and let them cool for ~5 minutes so you can handle them. Shred with two forks – they’ll pull apart along the grain.

Mix Everything

In a large bowl, stir together the cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, and lemon juice. The cottage cheese breaks down as you mix and turns creamy.

Add your shredded chicken, celery, onion, and cheddar. Fold it all together until the chicken’s coated.

The ranch powder clumps at first but it’ll distribute as you mix.

Serve It Up

You can eat this right away but it’s better after an hour in the fridge. The flavors need time to come together.

Throw it on crackers, wrap it up, or just eat it with a fork. Keeps for ~3 days – the acid from the buffalo sauce and lemon juice helps it last.

Want more heat? Add extra buffalo sauce. The cottage cheese mellows it out quite a bit.

Buffalo Chicken Salad (with Cottage Cheese)

This uses cottage cheese instead of mayo. Tastes like buffalo dip but you can eat it for lunch without feeling gross.

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Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Cooling Time: 1 hour hr

Total Time: 1 hour hr 25 minutes mins

Ingredients

• ▢ 2 pounds chicken tenderloins
• ▢ 1/2 cup 2% cottage cheese
• ▢ 1/4 cup plain Greek yogurt
• ▢ 1 tsp fresh lemon juice
• ▢ 3 tbsp buffalo sauce like Frank’s RedHot
• ▢ 2 tsp ranch seasoning mix
• ▢ 1/4 cup yellow onion finely diced
• ▢ 1/4 cup celery finely diced
• ▢ 1/4 cup sharp cheddar cheese freshly grated

Instructions

• Boil chicken tenderloins in water for 15 minutes until internal temp reaches 165F.
• Let chicken cool 5 minutes, then shred with two forks.
• Mix cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, and lemon juice in large bowl.
• Add shredded chicken, celery, onion, and cheddar cheese.
• Fold mixture until chicken is evenly coated.
• Refrigerate 1 hour for best flavor.
• Serve on crackers, in wraps, or as is. Keeps 3 days refrigerated.