Buffalo Chicken Salad Cottage

This Buffalo Chicken Salad with Cottage Cheese is a protein-packed lunch solution that brings a zesty, creamy kick to your table. By combining tender shredded chicken with the goodness of cottage cheese and Greek yogurt, this recipe offers a nutritious twist on the classic buffalo flavor without sacrificing any of the satisfying crunch from fresh vegetables.

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Whether you are prepping for the week ahead or looking for a light yet filling weekend meal, this versatile chicken salad delivers. It works beautifully as a chilled dip for your favorite crudités or as a hearty filling for a sandwich or wrap.

Ingredients

• 1 lb (450 g) chicken tenderloins
• Water and low-sodium chicken broth (approx. 4 cups total, 50/50 ratio)
• Pinch kosher salt (for boiling)
• ½ cup (120 g) 2% cottage cheese
• ¼ cup (60 g) 0% Greek yogurt
• 1 tsp freshly squeezed lemon juice
• 3 tbsp buffalo sauce (e.g., Franks Red Hot Buffalo)
• 2 tsp ranch seasoning (e.g., Hidden Valley)
• ⅓ cup sweet onion, finely diced
• ⅓ cup celery, finely diced
• ⅓ cup cheddar cheese, freshly grated
• Cracked black pepper, to taste
• Pinch kosher salt, to season as needed

Instructions

1. Boil and Shred the Chicken

In a 3-quart pot, combine water and chicken broth with a pinch of salt. Add chicken tenderloins, bring to a boil, then simmer for 15–20 minutes until the internal temperature reaches 165°F. Drain, cool, and shred with two forks.

2. Prepare the Dressing

In a large mixing bowl, combine the cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, and lemon juice. Mix until the base is smooth.

3. Assemble the Salad

Add the shredded chicken, diced celery, diced onion, and grated cheddar to the dressing. Fold together until well combined. Season with salt and pepper to taste.

4. Serve

Enjoy chilled with crackers or fresh vegetables. Optionally, this salad can be heated gently and served warm.

Zusatztipps für die Zubereitung

For ultimate convenience, you can substitute the boiled tenderloins with pre-cooked rotisserie chicken. Simply shred the meat and skip the boiling step. To ensure the creamiest texture, make sure the cottage cheese and Greek yogurt are well-integrated before adding the solid mix-ins.

Varianten und Anpassungen

Adjust the spice level by adding an extra splash of buffalo sauce or a pinch of cayenne pepper. For a more traditional buffalo profile, consider swapping the cheddar cheese for crumbled blue cheese. To keep the sodium low, ensure you are using low-sodium broth and sauces.

Serviervorschläge

Serve this buffalo chicken salad chilled alongside fresh vegetable crudités like celery sticks and bell peppers for a low-carb snack. It also makes a fantastic filling for a toasted whole-grain sandwich or a protein-packed wrap for a satisfying lunch.

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This easy-to-make buffalo chicken salad is a nutritious addition to any meal plan. With its perfect balance of tangy sauce, creamy dairy, and lean protein, it is sure to become a lunch rotation favorite!

Recipe FAQs

→ How do I shred chicken easily?

After boiling, let the chicken cool slightly, then use two forks or your fingers to pull it apart into tender, bite-sized shreds.

→ Can I make this salad spicier?

Yes, add extra buffalo sauce or a pinch of cayenne pepper to increase the heat level to your preference.

→ What are good serving suggestions?

Serve chilled with crackers, fresh vegetable crudités, or as a filling for sandwiches for a satisfying meal.

→ Can I substitute cheeses?

Cheddar cheese can be swapped for blue cheese to enhance the classic buffalo flavor profile if desired.

→ How long does the salad keep in the fridge?

Store leftovers in an airtight container and refrigerate for up to 3 to 4 days to maintain freshness.

→ Is this dish gluten-free?

Yes, using low-sodium broth and gluten-free buffalo and ranch sauces ensures it remains gluten-free.