Buffalo Chicken Salad with Cottage Cheese

When the spicy aroma of buffalo chicken fills the kitchen, it promises a dish that’s as lively as it is satisfying. This Buffalo Chicken Salad with Cottage Cheese combines tender, shredded chicken with creamy cottage cheese and tangy Greek yogurt, all tied together with a burst of buffalo sauce and ranch seasoning. In just 20 minutes, you’ll have a deliciously bold salad that seamlessly blends textures and flavors, making it a nutritious star of your meal.

This recipe is perfect for those busy days when you crave something flavorful yet quick to prepare. Whether you need a tasty lunch or a healthy dinner option, this salad hits the spot. You can easily make it ahead of time and store it in the fridge for up to three days.

Why You’ll Love This Recipe

• The shredded chicken adds a hearty texture to the salad.
• Creamy cottage cheese and Greek yogurt create a rich dressing.
• Buffalo sauce brings a kick of flavor with every bite.
• Quick preparation makes it ideal for busy weeknights.

What You’ll Need

Here’s everything you need to whip up this delicious salad:

For the Salad

• 1 pound chicken tenderloins, shredded
• ⅓ cup sweet onion, finely diced
• ⅓ cup celery, finely diced
• ⅓ cup cheddar cheese, freshly grated

For the Dressing

• 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)
• 2 teaspoons ranch seasoning (Hidden Valley)

For Seasoning

• Few turns cracked black pepper (to season)
• Pinch kosher salt (to season, as needed)

Choose your favorite buffalo sauce for the best flavor.

Substitutions & Swaps

• Chicken tenderloins can be replaced with rotisserie chicken.
• Greek yogurt is interchangeable with sour cream.
• Cottage cheese can be substituted with ricotta.
• Ranch seasoning is optional for a milder taste.

How to Make It

Get ready to enjoy a flavor-packed salad in just a few steps.

Boil the Chicken

Place the chicken tenderloins in a pot of boiling water and cook for about 12-15 minutes, or until no longer pink inside. Drain and let cool before shredding.

Shred the Chicken

Use two forks to pull the chicken apart into bite-sized pieces. Ensure the chicken is finely shredded for a balanced texture in the salad.

Make the Chicken Salad

In a large bowl, combine the shredded chicken, cottage cheese, Greek yogurt, lemon juice, buffalo sauce, ranch seasoning, onion, celery, and cheddar cheese. Stir until well mixed. Season with cracked black pepper and kosher salt as needed.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, dressing won’t maintain texture.
Reheat: Not recommended; serve cold.

Tips for Best Results

• Use fresh ingredients for vibrant flavor.
• Adjust the spiciness by varying the amount of buffalo sauce.
• Serve chilled for the best taste experience.
• Add more veggies like bell peppers for extra crunch.

Serving Suggestions

• Serve it in a lettuce wrap for a low-carb option.
• Pair with whole-grain crackers for a crunchy side.
• Perfect for meal prep and picnics on warm days.