Ingredients
- 1 pound chicken tenderloins
- ½ cup 2% cottage cheese
- ¼ cup 0% Greek yogurt
- 3 tablespoons buffalo sauce
- 2 teaspoons ranch seasoning
- 1 teaspoon fresh lemon juice
- 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. Add chicken tenderloins and bring to a boil.
- Cook for about 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Drain and allow the chicken to cool before shredding.
- Prepare the Dressing:
- In a mixing bowl, whisk together cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, and lemon juice until smooth.
- Assemble the Salad:
- Add shredded chicken, diced onion, diced celery, and grated cheddar cheese to the dressing.
- Stir until all ingredients are evenly combined.
- Serve:
- Serve chilled with crackers, fresh vegetables, as a sandwich filling, or on a bed of greens.
Notes
- For a spicier salad, add more buffalo sauce or a splash of hot sauce.
- Substitute blue cheese or feta for cheddar if desired.
- Best served cold, but it can also be enjoyed warm if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Lunch, High-Protein
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
