Ingredients
Chicken
- 1 pound chicken tenderloins, boiled and shredded
Dressing and Mix-ins
- ½ cup 2% cottage cheese
- ¼ cup 0% Greek yogurt
- 1 teaspoon fresh squeezed lemon juice
- 3 tablespoons buffalo sauce (such as Frank's Red Hot Buffalo)
- 2 teaspoons ranch seasoning (such as Hidden Valley)
- ¼ cup sweet onion, finely diced
- ¼ cup celery, finely diced
- ¼ cup mild cheddar cheese, freshly grated
Instructions
- Boil and Shred the Chicken: In a 3-quart pot, add a 50/50 mixture of water and chicken broth. Place the chicken tenderloins in the pot and bring to a boil. Cook for about 15 minutes or until the chicken reaches an internal temperature of 165°F. Drain the liquid using a colander and allow the chicken to cool slightly. Once cooled, shred the chicken using two forks.
- Make the Chicken Salad: In a mixing bowl, combine the 2% cottage cheese, 0% Greek yogurt, buffalo sauce, ranch seasoning, and fresh squeezed lemon juice. Mix thoroughly to blend flavors. Add the shredded chicken, finely diced celery, diced sweet onion, and freshly grated mild cheddar cheese to the bowl. Fold everything together carefully until well combined. Serve chilled or warm with crackers, fresh crudité, or on a sandwich, and enjoy.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Serve chilled for the best texture, or gently heat if you prefer it warm.
- Pair with fresh vegetables, crackers, or bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Salad
- Method: Boiling
- Cuisine: American
- Diet: Low Fat
