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Buffalo Chicken Salad topped with cottage cheese and fresh vegetables

Buffalo Chicken Salad with Cottage Cheese

A zesty and hearty salad made with shredded chicken, creamy cottage cheese, and spicy buffalo sauce, perfect for any season.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Chicken and Dressing
  • 1 pound chicken tenderloins (shredded) Cooked and shredded
  • ½ cup 2% cottage cheese
  • ¼ cup 0% Greek yogurt
  • 1 teaspoon lemon juice (fresh squeezed)
  • 3 tablespoons buffalo sauce (of choice) Frank's Red Hot Buffalo recommended
  • 2 teaspoons ranch seasoning Hidden Valley
Vegetables
  • ⅓ cup sweet onion (finely diced)
  • ⅓ cup celery (finely diced)
  • ⅓ cup cheddar cheese (freshly grated)
Seasoning
  • a few turns cracked black pepper (to season)
  • pinch kosher salt (to season, as needed)

Method
 

Preparation
  1. Boil the chicken tenderloins in a large pot of salted water until cooked, about 15-20 minutes.
  2. Remove the chicken from the pot and let it cool slightly before shredding.
Mixing
  1. In a large mixing bowl, combine shredded chicken, cottage cheese, Greek yogurt, lemon juice, buffalo sauce, ranch seasoning, onion, celery, and cheddar cheese.
  2. Mix well and season with cracked black pepper and salt to taste.
Serving
  1. Serve the salad cold or slightly heated in the microwave.

Notes

For added flavor, consider roasting the chicken instead of boiling. This salad can be made ahead and stored for up to 3 days in the fridge. Freezing is an option but may alter the texture of the cottage cheese.