Buffalo Chicken Cottage Cheese Salad (Printable Format)

Protein-rich chicken with cottage cheese, buffalo sauce, and crunchy vegetables for a vibrant lunch option.

# What's Needed:

→ Chicken

01 - 1 pound chicken tenderloins
02 - 2 cups water
03 - 2 cups low-sodium chicken broth
04 - Kosher salt to taste

→ Dressing

05 - 1/2 cup 2% cottage cheese
06 - 1/4 cup 0% Greek yogurt
07 - 1 teaspoon freshly squeezed lemon juice
08 - 3 tablespoons buffalo sauce
09 - 2 teaspoons ranch seasoning

→ Salad Mix-ins

10 - 1/3 cup sweet onion, finely diced
11 - 1/3 cup celery, finely diced
12 - 1/3 cup 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. Add chicken tenderloins and bring to a boil. Reduce heat and simmer for 15-20 minutes until internal temperature reaches 165°F. Drain and cool, then shred using two forks.
02 - In a large mixing bowl, combine cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, and lemon juice. Mix until smooth and well incorporated.
03 - Add shredded chicken, diced celery, diced onion, and grated cheddar cheese to the bowl with dressing. Fold everything 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 as a sandwich filling. Optionally, heat gently and serve warm.

# Expert Advice:

01 -
  • It's genuinely packed with protein but tastes indulgent, not like you're punishing yourself at lunch.
  • Ready in 35 minutes and uses pantry staples, so you can throw it together on days when cooking feels like too much.
  • The buffalo and ranch combo hits differently when paired with creamy cottage cheese—spicy without being aggressive.
02 -
  • Don't skip tasting the dressing before you add the chicken; the buffalo sauce can vary wildly by brand, so you might want to add more or dial it back before committing.
  • Cottage cheese breaks down slightly when it sits, which actually makes the salad creamier and more cohesive—don't panic if it looks less chunky after a few hours.
03 -
  • Fresh-squeezed lemon is worth the 30 seconds because bottled juice can taste tinny once it mixes with the buffalo sauce.
  • Grate your cheese right before assembling—pre-shredded cheese has anti-caking agents that make the salad feel gritty instead of creamy.
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