A zesty mix of shredded chicken, creamy cottage cheese, buffalo sauce, and fresh crunchy vegetables.
# What You'll Need:
→ Chicken
01 - 1 pound 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
# Directions:
01 - In a 3-quart pot, combine 2 cups water and 2 cups chicken broth with a pinch of kosher salt. Add chicken tenderloins and bring to a boil. Reduce heat and simmer for 15-20 minutes until internal temperature reaches 165°F. Drain and cool completely. Shred chicken 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 everything together until evenly coated. Taste and adjust seasoning with black pepper and kosher salt as needed.
04 - Serve chilled with crackers, fresh vegetable crudités, or as a sandwich filling. Optional: heat gently in a skillet and serve warm.
