Juicy Buffalo Chicken Salad with Cottage Cheese for Meal Prep
This Juicy Buffalo Chicken Salad with Cottage Cheese transforms a classic dish into a healthy, protein-packed meal option.
Equipment
- - Pot
- - Large bowl
- - Meat thermometer
Ingredients
For the Salad
- 2 cups cooked, shredded chicken cook until 165°F
- 1 cup cottage cheese use small curd for easier blending
- 1/2 cup yogurt adds creaminess
- 1/2 cup buffalo sauce adjust for heat preference
- 1 packet ranch seasoning or use homemade
- 2 tablespoons lemon juice fresh or bottled
- 1/4 cup finely diced onion or green onions
- 1 cup finely diced celery or bell peppers
- 1 cup shredded cheddar cheese or mozzarella
- 1 teaspoon garlic powder or fresh minced garlic
For Serving
- 1 head lettuce for wraps
- 1 box crackers for crunch
- 1 loaf toasted bread for sandwiches
Instructions
Preparation Steps
- Boil the Chicken: Start by bringing a pot of water to a boil. Carefully add your chicken pieces and let them simmer for about 15-20 minutes, until they reach an internal temperature of 165°F.
- Cool and Shred: Once cooked, drain the chicken and allow it to cool to room temperature. Then, shred it into bite-sized pieces for easy mixing.
- Mix the Base: In a large bowl, combine cottage cheese, yogurt, buffalo sauce, ranch seasoning, lemon juice, and garlic powder. Mix well until it’s smooth and creamy.
- Add the Chicken: Gently fold in the shredded chicken, followed by the finely diced celery, onion, and cheddar cheese. Ensure each piece is well-coated.
- Toss and Taste: Give everything a gentle toss until well combined. Taste and adjust the seasoning as necessary.
- Let it Rest: Allow the salad to sit for about 5-10 minutes to let the flavors meld together.
Notes
Serve in lettuce wraps for a fun and low-carb option. Store in an airtight container for up to 4 days.