Description
This Buffalo Chicken Salad with Cottage Cheese is a flavorful, protein-packed dish combining shredded chicken tenderloins with a creamy, tangy buffalo sauce dressing made from cottage cheese and Greek yogurt. Enhanced with fresh vegetables and mild cheddar cheese, it’s a versatile salad perfect for a light lunch or a satisfying snack.
Ingredients
Scale
Chicken
- 1 pound chicken tenderloins
Dressing
- ½ cup 2% cottage cheese
- ¼ cup 0% Greek yogurt
- 3 tablespoons buffalo sauce
- 2 teaspoons ranch seasoning
- 1 teaspoon fresh lemon juice
Salad Mix-Ins
- ¼ cup finely diced sweet onion
- ¼ cup finely diced celery
- ¼ cup freshly grated mild cheddar cheese
Instructions
- Cook the Chicken: In a pot, combine equal parts water and chicken broth, then add the chicken tenderloins. Bring the mixture to a boil over medium-high heat to gently cook the chicken.
- Ensure Doneness: Continue cooking for about 15 minutes until the chicken reaches an internal temperature of 165°F (74°C), guaranteeing it is fully cooked and safe to eat.
- Cool and Shred: Drain the poaching liquid and allow the chicken to cool enough to handle. Shred the chicken into bite-sized pieces using forks or your hands.
- Prepare the Dressing: In a mixing bowl, whisk together the 2% cottage cheese, 0% Greek yogurt, buffalo sauce, ranch seasoning, and fresh lemon juice until the mixture is smooth and creamy with a balanced spicy and tangy flavor.
- Combine Salad Ingredients: Add the shredded chicken, finely diced sweet onion, diced celery, and freshly grated mild cheddar cheese into the dressing bowl.
- Mix Thoroughly: Stir all ingredients together until the chicken and vegetables are evenly coated with the buffalo cottage cheese dressing.
- Serve: Chill the salad briefly if desired, then serve it cold. It pairs well with crackers, fresh vegetables, as a sandwich filling, or on a bed of greens for a healthy, flavorful meal.
Notes
- Ensure chicken is cooked to 165°F to guarantee food safety.
- Use mild or medium buffalo sauce based on spice preference.
- Greek yogurt can be substituted with sour cream if unavailable.
- This salad can be stored refrigerated for up to 3 days in an airtight container.
- For a gluten-free option, serve with gluten-free crackers or vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
