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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
Cook Time: 15 minutes
Cooling Time: 1 hour
Total Time: 1 hour 25 minutes

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.