Buffalo Chicken Salad Cottage Cheese

There's something about the smell of chicken simmering in broth that makes a Tuesday afternoon feel purposeful. I stumbled onto this buffalo chicken salad while hunting through my fridge on a day when I had leftover rotisserie chicken and a half-empty container of cottage cheese staring at me. The combination seemed odd at first—buffalo and cottage cheese?—but that creamy tang mixed with the heat and crunch turned into something I couldn't stop thinking about, so I started making it intentionally.

I made this for a friend who was training for something and kept complaining about boring meal-prep lunches. When she tasted it, she actually stopped mid-bite and asked what was in it—that moment when someone gets surprised by food they weren't expecting to love is exactly why I keep coming back to this recipe. Now she makes it every Sunday, and I take that as a small victory.

Ingredients

• Chicken tenderloins (1 lb): These cook faster and more evenly than breasts, and they're tender enough that shredding them takes almost no effort when they're still warm.
• Water and low-sodium chicken broth (4 cups total, 50/50 ratio): The mix keeps the chicken juicy without adding too much sodium, and the flavor matters because this liquid is basically seasoning the meat from the inside.
• Kosher salt (pinch for boiling): Just enough to season the cooking water so the chicken absorbs it as it cooks.
• Cottage cheese (½ cup, 2%): This is the secret to creamy without being heavy—the curds add texture and tanginess that Greek yogurt alone can't achieve.
• Greek yogurt (¼ cup, 0%): It thins the dressing and adds protein while cutting through the richness, making every bite feel balanced.
• Buffalo sauce (3 tbsp): Frank's RedHot or any vinegar-based sauce works best because it doesn't overpower and adds just enough heat and tang.
• Ranch seasoning (2 tsp): This might sound obvious, but it bridges buffalo and creamy in a way that feels intentional rather than accidental.
• Lemon juice (1 tsp): Freshly squeezed makes a difference—it brightens everything and prevents the salad from tasting flat.
• Sweet onion (⅓ cup, finely diced): The sweetness plays against the buffalo heat, and dicing it small means every bite has a hint of sharpness.
• Celery (⅓ cup, finely diced): This is your crunch and your traditional buffalo pairing, so don't skip it or swap it for something else.
• Cheddar cheese (⅓ cup, freshly grated): Freshly grated melts into the warm chicken slightly, while pre-shredded cheese stays separate and waxy.
• Cracked black pepper and kosher salt (to taste): Taste as you go because the salt in buffalo sauce and ranch seasoning varies by brand.

Instructions

Boil and shred the chicken:

In a 3-quart pot, combine water and chicken broth in a 50/50 ratio, enough to cover the tenderloins completely, and add a pinch of salt. Bring to a boil, then add the chicken, reduce heat, and simmer for 15–20 minutes until the internal temperature hits 165°F—you'll know it's ready when the thickest piece feels firm but not rubbery. Once cooled enough to handle, shred with two forks or your fingers, which honestly feels more satisfying and lets you gauge the texture as you go.

Mix the dressing:

In a large bowl, combine cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, and lemon juice, stirring until you reach a smooth, creamy consistency without any lumps. Taste it straight from the spoon because this is where you'll catch if something needs adjusting before it hits the chicken.

Bring everything together:

Add the warm shredded chicken, diced celery, diced onion, and grated cheddar to the dressing bowl and fold gently until every piece of chicken is coated. The warmth of the chicken will slightly melt the cheese and help the flavors marry, so don't skip the folding step even though it feels slow.

Season and serve:

Taste the salad and adjust with cracked pepper and salt as needed, then serve chilled with crackers, vegetables, or spread into sandwiches. If you prefer it warm, you can gently reheat it in a skillet over medium heat while stirring occasionally.

Pinterest

My mom made something similar when I was younger, but hers was mayonnaise-heavy and sat in the fridge for days tasting increasingly sad. This version feels alive—the lemon juice keeps it fresh-tasting, and the cottage cheese method means you can eat it for four days straight and it never becomes this congealed disappointment. There's something small but meaningful about making food that your future self will actually want to eat.

Why This Works as a Lunch

The protein-to-carb ratio here is genuinely useful if you're eating this at noon and don't want to hit the 3 p.m. slump. Thirty-one grams of protein per serving means your blood sugar stays stable, and the fat from cheese and yogurt helps you feel satisfied. I've learned that lunch recipes are only valuable if they actually carry you through the afternoon, and this one does.

Storage and Flexibility

Keep leftovers in an airtight container in the refrigerator for three to four days—the salad actually improves slightly as flavors meld, though the celery softens gradually. If you're prepping for the week, you can mix the dressing and chop vegetables in advance, but keep the chicken separate and combine everything the night before you eat it so the texture stays crisp.

Ways to Make It Yours

Once you have the base method down, this salad becomes a canvas for what you have on hand or what you're craving. Swap cheddar for blue cheese if you want a classic buffalo flavor that leans sharper, or add extra buffalo sauce and a pinch of cayenne if your heat tolerance runs higher. For a lower-sodium version that still tastes intentional, use low-sodium broth and sauce and taste before adding extra salt—the reduction is noticeable but the salad stays flavorful.

• Try red onion instead of sweet onion if you want more sharpness and visual pop.
• Add diced avocado right before serving for creaminess that doesn't rely on mayo.
• Stir in crispy bacon bits or a handful of torn blue cheese crumbles to elevate it for company.

Pinterest

This salad proves that healthy food doesn't have to taste apologetic—it can be genuinely fun to eat and still make you feel sharp. Make a batch and taste how the flavors settle into something better than the sum of their parts.

Recipe FAQs

→ How do you prepare the chicken for this dish?

Boil chicken tenderloins in a 50/50 mix of water and low-sodium chicken broth until fully cooked, then shred with forks for best texture.

→ Can I adjust the spice level in this salad?

Yes, add extra buffalo sauce or a pinch of cayenne pepper to increase the heat to your taste.

→ What cheeses are used in this dish?

This preparation uses cottage cheese, Greek yogurt for creaminess, and freshly grated cheddar cheese for added flavor and texture.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to 3-4 days to maintain freshness and flavor.

→ Can I substitute any ingredients for dietary needs?

Use low-sodium broth and buffalo sauce for a reduced sodium version; cheddar cheese can be swapped for blue cheese to change flavor profiles.

→ Is this dish suitable for gluten-free diets?

Yes, all core ingredients are gluten-free, but check buffalo sauce and ranch seasoning labels to confirm.