Description
This Buffalo Chicken Salad with Cottage Cheese is a high-protein, creamy, and spicy dish that’s perfect for meal prep or a quick, satisfying lunch. Packed with shredded chicken, buffalo sauce, and cottage cheese, it’s versatile enough to enjoy in wraps, sandwiches, or over a bed of greens.
Ingredients
- 1 lb shredded cooked chicken (boiled or rotisserie)
- ½ cup cottage cheese (2% recommended)
- ¼ cup plain Greek yogurt (0% fat)
- ¼ cup buffalo sauce (such as Frank’s Red Hot)
- 1 tablespoon ranch seasoning mix
- 1 tablespoon fresh lemon juice
- ½ cup finely diced celery
- ¼ cup finely diced sweet onion
- ½ cup shredded mild cheddar cheese
Instructions
-
Cook & Shred Chicken:
Boil chicken in water and chicken broth for 15 minutes, or until fully cooked. Drain and let cool before shredding. Alternatively, use pre-cooked rotisserie chicken. -
Make the Dressing:
In a bowl, mix cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, and lemon juice until smooth. -
Assemble the Salad:
Add the shredded chicken, diced celery, diced onion, and shredded cheddar cheese to the dressing. Stir until well combined. -
Serve & Enjoy:
Serve chilled with crackers, in sandwiches, wraps, or over salad greens.
Notes
- For extra heat, add more buffalo sauce or a pinch of cayenne pepper.
- For a lower-fat option, use fat-free cottage cheese and Greek yogurt.
- Make it dairy-free by substituting with dairy-free yogurt and cheese alternatives.
- Add extra crunch with chopped bell peppers or shredded carrots.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Meal prep
- Method: No-Cook, Mixing
- Cuisine: American
