There’s something about buffalo chicken that just hits the spot—spicy, creamy, tangy, and packed with flavor. But what if we could take that bold, zesty goodness and turn it into a high-protein, wholesome meal that’s perfect for lunch, dinner, or meal prep? That’s exactly what this Buffalo Chicken Salad with Cottage Cheese is all about. It’s everything you love about classic buffalo chicken, but with a healthier twist. Instead of mayo, we’re using a mix of cottage cheese and Greek yogurt for creaminess, and trust me, you won’t even miss the mayo. It’s smooth, flavorful, and packs a protein punch.
This salad is versatile, quick to make, and perfect for meal prep. You can serve it in a wrap, over a bed of crisp greens, or scoop it up with crackers and fresh veggies. Plus, if you love a little heat, you can easily adjust the buffalo sauce to your spice preference. It’s been a staple in my kitchen for a while now because it’s easy, nutritious, and downright delicious.
Why You’ll Love This Recipe
This buffalo chicken salad is a game-changer, and here’s why:
- High in Protein: With cottage cheese, Greek yogurt, and shredded chicken, this salad is loaded with protein—keeping you full and satisfied.
- Super Creamy Without Mayo: Cottage cheese blends smoothly into the salad, giving it a rich and creamy texture without the heaviness of traditional mayo.
- Quick & Easy: This comes together in under 30 minutes, making it a go-to for busy weeknights or meal prep.
- Spicy & Flavorful: Buffalo sauce brings the heat, while ranch seasoning adds that signature cool, herby balance.
- Perfect for Meal Prep: Make a batch at the start of the week, and enjoy it for lunches, wraps, or snacks all week long.
Preparation Time & Servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Calories per serving: 199 kcal
Ingredients
For the Chicken Salad:
- 1 lb chicken tenderloins, boiled and shredded
- ½ cup cottage cheese (2%)
- ¼ cup Greek yogurt (0%)
- 3 tablespoons buffalo sauce (like Frank’s Red Hot Buffalo)
- 1 teaspoon fresh lemon juice
- 2 teaspoons ranch seasoning (such as Hidden Valley)
- ¼ cup finely diced sweet onion
- ¼ cup finely diced celery
- ¼ cup mild cheddar cheese, freshly grated
Step-by-Step Instructions
- Cook & Shred the Chicken
- In a 3-quart pot, bring water and chicken broth to a boil (use a 50/50 ratio for extra flavor).
- Add chicken tenderloins and cook for 15 minutes, or until the internal temperature reaches 165°F.
- Drain, let the chicken cool slightly, and then shred it using two forks. If you’re short on time, rotisserie chicken works great too!
- Make the Creamy Buffalo Dressing
- In a medium mixing bowl, whisk together cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, and fresh lemon juice until smooth and well combined.
- Assemble the Salad
- Add shredded chicken, diced celery, diced onion, and grated cheddar cheese to the dressing.
- Fold everything together until fully mixed. The salad should be creamy, thick, and full of texture.
- Serve & Enjoy
- Serve chilled with crackers, fresh veggies, in a wrap, or on toasted bread.
- For an extra fun twist, stuff the salad into mini bell peppers and air fry at 375°F for 5 minutes for a warm, cheesy version.
How to Serve Buffalo Chicken Salad
This salad is ridiculously versatile, so you can enjoy it in so many ways:
- Buffalo Chicken Wrap: Spoon into a whole wheat tortilla or lettuce wrap for a protein-packed meal.
- Buffalo Chicken Bowl: Serve over mixed greens with extra buffalo sauce and ranch drizzle.
- Stuffed Peppers: Fill halved mini bell peppers with chicken salad and enjoy as a snack.
- Buffalo Chicken Pizza: Spread onto a low-carb tortilla and air fry at 375°F for 5 minutes for a crispy buffalo chicken pizza.
- Classic Sandwich: Pile onto whole wheat bread or a toasted bun for a satisfying meal.
Storage & Meal Prep Tips
- Refrigeration: Store in an airtight container for up to 3-4 days.
- Freezing: This salad isn’t ideal for freezing because of the dairy, but you can freeze shredded chicken separately and mix it fresh.
- Reheating: You can eat it chilled, but if you prefer it warm, microwave it for 30 seconds before serving.
Helpful Tips for the Best Buffalo Chicken Salad
- Use Freshly Shredded Chicken: For the best texture, boil and shred chicken yourself. Store-bought rotisserie chicken works, but fresh is always better.
- Blend the Cottage Cheese for Extra Smoothness: If you want a completely smooth dressing, blend the cottage cheese before mixing it in.
- Adjust the Heat Level: Love it extra spicy? Add more buffalo sauce or a pinch of cayenne. Prefer it mild? Use a little less sauce.
- Let it Chill for Maximum Flavor: This salad tastes even better after sitting in the fridge for an hour, allowing all the flavors to meld together.
- Go Easy on the Salt: Buffalo sauce and ranch seasoning both have salt, so taste before adding extra.
Recipe Variations
- Low-Carb Version: Skip the cheddar cheese and serve over lettuce instead of using bread or wraps.
- Spicy Jalapeño Twist: Add finely diced jalapeños for a little extra heat and crunch.
- Avocado Buffalo Chicken Salad: Mix in mashed avocado for extra creaminess and healthy fats.
- Dairy-Free Alternative: Swap Greek yogurt and cottage cheese with dairy-free yogurt and vegan cream cheese.
- Extra Protein Boost: Stir in chopped hard-boiled eggs for even more protein.
Nutritional Information (Per Serving)
- Calories: 199 kcal
- Protein: 31g
- Carbs: 4g
- Fat: 6g
- Sodium: 873mg
- Cholesterol: 81mg
Frequently Asked Questions
Can I use canned chicken?
Yes, but fresh or rotisserie chicken tastes much better. If using canned chicken, drain and rinse well before mixing.
Is cottage cheese noticeable in the flavor?
Not at all! Once mixed, it blends in smoothly, making the salad creamy without an overpowering taste.
What brand of buffalo sauce is best?
Frank’s Red Hot Buffalo Sauce is a classic choice, but any buffalo sauce works.
Can I make this ahead of time?
Absolutely! This salad tastes even better after sitting in the fridge for a few hours.
How can I make this salad even creamier?
Blend the cottage cheese or add an extra tablespoon of Greek yogurt.
Final Thoughts
This Buffalo Chicken Salad with Cottage Cheese is everything you could want in a meal—creamy, spicy, tangy, and packed with protein. It’s a lighter twist on traditional buffalo chicken salad, but still delivers that bold, satisfying flavor. By swapping out mayo for cottage cheese and Greek yogurt, you get all the richness without the extra fat, plus a boost of protein to keep you full longer. Whether you’re meal-prepping for the week or need a quick and easy lunch, this salad comes together in just 25 minutes and stays fresh in the fridge for days.
What I love most about this recipe is its versatility. You can enjoy it in so many ways—wrapped in a soft tortilla, scooped onto crisp lettuce, sandwiched between toasted whole wheat bread, or simply eaten straight from the bowl with a fork. It’s also a fantastic party dip when served with celery sticks, cucumber slices, or crackers. And if you’re looking for something extra indulgent, try stuffing it into bell peppers and melting a little extra cheese on top—it’s next-level good!
Another thing that makes this recipe a favorite in my house is that it’s customizable to different spice levels. If you love heat, add more buffalo sauce or throw in some diced jalapeños. If you prefer a milder version, use a little less sauce and balance it with extra ranch seasoning. You can also make it heartier by adding avocado, chopped hard-boiled eggs, or even crispy turkey bacon.
This is one of those meals that keeps you coming back for more because it’s nutritious, delicious, and satisfying. Plus, with so many ways to enjoy it, you’ll never get bored. I’d love to hear how you make it your own—so if you try this recipe, be sure to leave a comment, rate it, or tag me on Instagram so I can see your delicious creation. Enjoy! 🥗🔥
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Buffalo Chicken Salad with Cottage Cheese
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Buffalo Chicken Salad with Cottage Cheese is a delicious, high-protein meal made with shredded chicken, Greek yogurt, cottage cheese, and buffalo sauce. It’s creamy, spicy, and perfect for meal prep. Serve it in wraps, on toast, or with fresh veggies for a healthy and satisfying meal.
Ingredients
- 1 lb chicken tenderloins, boiled and shredded
- ½ cup cottage cheese (2%)
- ¼ cup Greek yogurt (0%)
- 3 tbsp buffalo sauce
- 1 tsp fresh lemon juice
- 2 tsp ranch seasoning
- ¼ cup finely diced sweet onion
- ¼ cup finely diced celery
- ¼ cup mild cheddar cheese, grated
Instructions
- Cook & Shred Chicken: Boil chicken tenderloins for 15 minutes, then shred.
- Make Dressing: Mix cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, and lemon juice.
- Assemble: Add shredded chicken, celery, onion, and cheddar cheese to the dressing. Mix well.
- Serve: Enjoy in wraps, on toast, or with veggies.
Notes
- Use rotisserie chicken for a quicker option.
- Blend the cottage cheese for an extra smooth texture.
- Adjust the spice level by adding more or less buffalo sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Lunch, Dinner
- Method: No-cook (except boiling chicken)
- Cuisine: American