Description
A flavorful and healthy Buffalo Chicken Salad featuring tender shredded chicken mixed with a creamy cottage cheese and Greek yogurt dressing, enhanced by tangy buffalo sauce, ranch seasoning, and fresh vegetables. Perfect as a chilled salad, sandwich filling, or served with veggies and crackers.
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 and bring to a boil. Add the chicken tenderloins and cook.
- Cook Thoroughly: Boil the chicken for about 15 minutes or until the internal temperature reaches 165°F (74°C), ensuring it is fully cooked.
- Cool and Shred: Drain the chicken and let it cool before shredding it finely for the salad.
- Prepare the Dressing: In a mixing bowl, whisk together cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, and fresh lemon juice until you achieve a smooth and creamy dressing.
- Assemble the Salad: Add the shredded chicken, diced sweet onion, diced celery, and freshly grated cheddar cheese to the dressing bowl.
- Combine Evenly: Stir all the ingredients thoroughly until well combined and evenly coated with the dressing.
- Serve: Chill the salad before serving. Enjoy it with crackers, fresh vegetable sticks, as a sandwich filling, or laid on a bed of fresh greens.
Notes
- Ensure chicken is fully cooked to 165°F for safety.
- Use mild cheddar for a balanced flavor; sharp cheddar can also be used for more intensity.
- Adjust buffalo sauce amount for desired spiciness.
- Can be stored in the refrigerator for up to 3 days in an airtight container.
- Substitute ranch seasoning with a homemade mix if preferred for freshness.
