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 (Frank's Red Hot Buffalo recommended)
- 2 teaspoons ranch seasoning (Hidden Valley)
Vegetables and Cheese
- 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. Boil for approximately 15 minutes or until the internal temperature of the chicken reaches 165°F. Drain the liquid using a colander and let the chicken cool. Once cooled, shred the chicken using two forks.
- Make the Chicken Salad: In a mixing bowl, combine the cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, and lemon juice. Stir well to blend the dressing. Add the shredded chicken, diced celery, diced onion, and freshly grated cheddar cheese. Fold all the ingredients together gently until fully combined. Serve immediately or chill for later enjoyment.
Notes
- Store any leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Enjoy the salad chilled with crudité or crackers, or warm it up if preferred.
- This salad is versatile and can also be used as a sandwich filling for a protein-packed meal.
- Use fresh ingredients for best flavor, and adjust buffalo sauce to your heat preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Salad
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Low Calorie
