Protein-packed chicken with cottage cheese, buffalo sauce, and crunchy vegetables for a quick, flavorful meal.
# What You’ll Need:
→ Chicken
01 - 1 lb chicken tenderloins
02 - 2 cups water
03 - 2 cups low-sodium chicken broth
04 - Kosher salt to taste
→ Dressing
05 - ½ cup 2% cottage cheese
06 - ¼ cup 0% Greek yogurt
07 - 1 teaspoon freshly squeezed lemon juice
08 - 3 tablespoons buffalo sauce
09 - 2 teaspoons ranch seasoning
→ Salad Mix-ins
10 - ⅓ cup sweet onion, finely diced
11 - ⅓ cup celery, finely diced
12 - ⅓ cup sharp cheddar cheese, freshly grated
13 - Cracked black pepper to taste
# How-To:
01 - In a 3-quart pot, combine 2 cups water and 2 cups low-sodium chicken broth with a pinch of kosher salt. Bring mixture to a boil. Add chicken tenderloins and return to a boil, then reduce heat and simmer for 15 to 20 minutes until internal temperature reaches 165°F. Drain chicken and allow to cool completely. Shred using two forks or your fingers.
02 - In a large mixing bowl, combine cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, and lemon juice. Whisk until smooth and well incorporated.
03 - Add shredded chicken, diced celery, diced onion, and grated cheddar cheese to the bowl with the dressing. Fold all ingredients together until evenly coated. Taste and adjust seasoning with cracked black pepper and kosher salt as needed.
04 - Transfer to a serving dish and serve chilled with crackers, fresh vegetable crudités, or as a sandwich filling. May also be gently heated and served warm if preferred.
