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–+ servings
Callie Brooks

Buffalo Chicken Salad

A tangy, creamy twist on classic Buffalo chicken, this salad combines spicy buffalo sauce with a cooling cottage cheese and yogurt dressing for a high-protein meal option.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 270
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken tenderloins, cooked and shredded Use rotisserie chicken to save time.
  • ½ cup 2% cottage cheese Can substitute with plain cream cheese for a richer version.
  • ¼ cup 0% Greek yogurt Use dairy-free yogurt for a dairy-free option.
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons buffalo sauce (Frank’s RedHot recommended) Reduce to 2 tablespoons for less heat.
  • 2 teaspoons ranch seasoning (Hidden Valley or homemade)
  • ⅓ cup sweet onion, finely diced
  • ⅓ cup celery, finely diced Double for extra crunch.
  • ⅓ cup cheddar cheese, freshly grated Use freshly grated for better flavor.
  • Freshly cracked black pepper To taste.
  • Kosher salt A pinch for seasoning.

Method
 

Preparation
  1. Boil the chicken: Place chicken in a medium pot, cover with water and add a pinch of salt. Bring to a simmer over medium heat and cook until chicken reaches 165°F, about 8–12 minutes.
  2. Shred the chicken: Drain and transfer the chicken to a bowl. Shred with two forks or a stand mixer on low.
  3. Make the dressing: In a separate bowl, whisk together cottage cheese, Greek yogurt, lemon juice, buffalo sauce, and ranch seasoning until smooth.
  4. Combine: Fold in the shredded chicken, diced onion, celery, and cheddar into the dressing.
  5. Season: Add cracked black pepper and a pinch of kosher salt to taste.
  6. Chill: Let the salad rest for 10–20 minutes to let the flavors meld, then serve cold or at room temperature.

Nutrition

Calories: 270kcalCarbohydrates: 4gProtein: 40gFat: 8gSaturated Fat: 3gSodium: 600mgSugar: 2g

Notes

Store leftovers in an airtight container for up to 3–4 days. The combined salad should not be frozen. For a smoother dressing, pulse the cottage cheese and yogurt in a blender.

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