Ingredients
- 1.5 pounds chicken tenderloins, boiled and shredded
- 1/2 cup 1% cottage cheese
- 1/4 cup 2% Greek yogurt
- 1 teaspoon lemon juice, freshly squeezed
- 3 tablespoons buffalo sauce, such as Frank’s Red Hot Buffalo
- 2 teaspoons ranch seasoning, like Hidden Valley
- 1/4 cup sweet onion, finely diced
- 1/4 cup celery, finely diced
- 1/4 cup mild cheddar cheese, freshly grated
Boil and Shred the Chicken
To start, fill a 3-quart pot halfway with an equal mix of water and chicken broth. Add the chicken tenderloins and bring it to a rolling boil.
Cook for approximately 15 minutes, or until the chicken’s internal temperature reaches 165°F. Drain off the liquid and set the chicken aside to cool.
Once cool, use two forks to shred the chicken into small pieces.
Make the Chicken Salad
In a large mixing bowl, combine the 1% cottage cheese, 2% Greek yogurt, buffalo sauce, ranch seasoning, and freshly squeezed lemon juice. Stir until the mixture is well-blended.
Next, add the shredded chicken along with the finely diced celery, finely diced sweet onion, and freshly grated mild cheddar cheese. Gently fold all the ingredients together until everything is evenly distributed.
Serve
You can serve the chicken salad immediately or store it in the refrigerator to chill for later consumption. Enjoy your freshly made chicken salad!
Cottage Cheese Buffalo Chicken Salad
Instructions
- Fill a 3-quart pot halfway with water and chicken broth, bring to a boil.
- Add chicken, cook for 15 mins until internal temp is 165°F. Drain, cool, shred.
- In a large bowl, mix cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, and lemon juice.
- Add shredded chicken, celery, onion, and cheddar cheese. Fold to combine.
- Serve immediately or chill. Enjoy!