Protein-packed chicken salad featuring tender shredded meat, creamy cottage cheese, and zesty buffalo sauce with crunchy vegetables.
# What You’ll Need:
→ Chicken
01 - 1 lb chicken tenderloins
02 - 2 cups water
03 - 2 cups low-sodium chicken broth
04 - Kosher salt to taste
→ Dressing
05 - ½ cup 2% cottage cheese
06 - ¼ cup 0% Greek yogurt
07 - 1 teaspoon fresh lemon juice
08 - 3 tablespoons buffalo sauce
09 - 2 teaspoons ranch seasoning
→ Salad Mix-ins
10 - ⅓ cup sweet onion, finely diced
11 - ⅓ cup celery, finely diced
12 - ⅓ cup sharp cheddar cheese, freshly grated
13 - Cracked black pepper to taste
# How to Make It:
01 - In a 3-quart pot, combine 2 cups water and 2 cups chicken broth with a pinch of kosher salt. Place chicken tenderloins in the pot and bring to a boil. Reduce heat and simmer for 15-20 minutes until internal temperature reaches 165°F. Drain and cool the chicken completely. Shred using two forks or your hands.
02 - In a large mixing bowl, combine cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, and fresh lemon juice. Mix until smooth and fully incorporated.
03 - Add shredded chicken, diced celery, diced onion, and grated cheddar cheese to the bowl with dressing. Fold all ingredients together until well combined. Taste and adjust seasoning with cracked black pepper and kosher salt as needed.
04 - Serve chilled with crackers, fresh vegetable crudités, or use as a sandwich filling. Optional: gently heat and serve warm if preferred.
