This Buffalo Chicken Salad with Cottage Cheese is a high-protein, flavor-packed dish that’s perfect for meal prep or a quick lunch. The combination of shredded chicken, creamy cottage cheese, tangy buffalo sauce, and ranch seasoning creates a spicy and satisfying salad that can be enjoyed on crackers, in a sandwich, or over a bed of greens.
Why You’ll Love This Recipe
- High in Protein: Packed with 31g of protein per serving.
- Quick & Easy: Ready in under 30 minutes.
- Spicy & Flavorful: The perfect mix of creamy, tangy, and spicy flavors.
- Versatile: Enjoy it cold, warm, in wraps, or as a dip.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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
Directions
- Cook & Shred Chicken: Boil chicken in a mix of 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, on a sandwich, in wraps, or over salad greens.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Make it Spicier: Add extra buffalo sauce or a pinch of cayenne pepper.
- Lower Fat Option: Use fat-free cottage cheese and Greek yogurt.
- Dairy-Free: Substitute dairy-free yogurt and cheese alternatives.
- Extra Crunch: Add chopped bell peppers or shredded carrots.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Not recommended as the texture may change.
- Reheating: Can be served cold, but if preferred warm, heat in the microwave for 30 seconds.
FAQs
1. Can I use canned chicken?
Yes, but fresh or rotisserie chicken has a better texture.
2. Is this salad best served hot or cold?
It’s typically served cold, but you can warm it if desired.
3. Can I make this ahead of time?
Yes! It’s great for meal prep and stays fresh in the fridge for several days.
4. What’s the best way to shred chicken?
Use two forks, a hand mixer, or a stand mixer for quick shredding.
5. Can I add avocado?
Absolutely! Avocado adds creaminess and healthy fats.
6. How can I make it less spicy?
Use less buffalo sauce and add more Greek yogurt to balance the heat.
7. What can I serve this with?
Serve on crackers, in a sandwich, in a wrap, or over greens.
8. Can I use blue cheese instead of cheddar?
Yes, blue cheese pairs well with buffalo flavors.
9. Can I use another dressing instead of ranch seasoning?
You can use a mix of garlic powder, onion powder, and dried herbs as a substitute.
10. Does this recipe work for keto?
Yes! Just use a low-carb ranch mix and skip crackers or bread.
Conclusion
This Buffalo Chicken Salad with Cottage Cheese is a high-protein, creamy, and spicy dish that’s perfect for meal prep, quick lunches, or as a party dip. It’s versatile, easy to make, and packed with bold flavors. Give it a try for a satisfying and healthy meal!
Print
Buffalo Chicken Salad with Cottage Cheese
- Total Time: 25 minutes
- Yield: 4 servings
Description
This Buffalo Chicken Salad with Cottage Cheese is a creamy, high-protein dish perfect for meal prep or a quick lunch. Made with shredded chicken, tangy buffalo sauce, and protein-rich cottage cheese, it’s a flavorful, spicy salad that can be served in sandwiches, wraps, or over 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, let cool, and shred. (Or use pre-cooked rotisserie chicken.)
-
Prepare the Dressing:
- In a large bowl, mix cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, and lemon juice until smooth.
-
Assemble the Salad:
- Add shredded chicken, celery, onion, and cheddar cheese to the dressing.
- Stir until everything is well coated.
-
Serve & Enjoy:
- Serve chilled with crackers, in a sandwich, in wraps, or over greens.
Notes
- Make it Spicier: Add extra buffalo sauce or a pinch of cayenne pepper.
- Lower Fat Option: Use fat-free cottage cheese and Greek yogurt.
- Dairy-Free: Substitute with dairy-free yogurt and cheese alternatives.
- Extra Crunch: Add chopped bell peppers or shredded carrots.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Salad, Meal Prep
- Method: Mixing
- Cuisine: American
