Pin My coworker brought this buffalo chicken salad to lunch one Wednesday, and the whole break room fell silent. Not in an awkward way, but the kind of quiet where everyone's too busy eating to talk. She'd made it the night before, and somehow the flavors had gotten even better, the cottage cheese binding everything into something that felt both indulgent and genuinely good for you. I asked for the recipe on the spot, and what struck me most was how simple it was, and how it somehow tasted like it took way more effort than it actually did.
I made this for a camping trip potluck, and watching everyone go back for seconds while sitting around a fire told me everything I needed to know. One friend even asked if I'd bought it from somewhere because she assumed homemade versions never tasted this polished. That moment crystallized what I love about this recipe: it feels fancy, but it's so approachable that even someone stressed about what to bring to an event can pull it off.
Ingredients
- Chicken tenderloins: These cook faster and more evenly than whole breasts, plus they shred beautifully without any fibrous bits—or save yourself 15 minutes and grab a rotisserie chicken instead.
- Water and low-sodium chicken broth: The 50/50 blend keeps the chicken tender without oversalting, and that subtle broth flavor carries through to the finished salad in a way plain water just can't.
- Cottage cheese: This is the secret weapon—it gives you that creamy base without the calories of mayo, and it actually adds protein rather than just fat.
- Greek yogurt: A small amount adds tang and smoothness while keeping things light, and the acidity makes the whole mixture taste more developed.
- Buffalo sauce: Frank's Red Hot is the gold standard here because it's thin enough to mix smoothly rather than clumping, and it has that distinctive vinegary punch that makes this salad sing.
- Ranch seasoning: This is your flavor backbone—it brings an herbal, savory depth that balances the heat and tang perfectly.
- Lemon juice: Fresh is non-negotiable; bottled tastes flat and changes the whole character of the dressing.
- Sweet onion, celery, and cheddar: These aren't just filler—they add texture contrast, and the cheddar melts slightly into the warm chicken, creating little pockets of richness.
Instructions
- Simmer the chicken in broth:
- Pour your water and broth into the pot, add a small pinch of salt, then place the chicken tenderloins in gently. Once it comes to a boil, drop the heat down so it's just simmering—you'll see little bubbles breaking the surface steadily. The chicken needs about 15 to 20 minutes depending on thickness, and you'll know it's done when a fork pierces the thickest part without resistance and the meat is no longer pink inside.
- Shred while it's still warm:
- Drain the chicken and let it cool just enough to handle comfortably. Using two forks—one to hold the chicken steady, one to pull the meat apart—shred it into bite-sized pieces, or use your fingers if you don't mind the heat. The warmth actually helps the chicken separate more cleanly than when it's completely cold.
- Mix the dressing into a smooth base:
- In a large bowl, combine the cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, and lemon juice. Stir until the cottage cheese breaks down and everything is creamy and uniform, with no lumps visible. This is the moment where your salad either comes together or feels grainy, so take your time here.
- Fold everything together gently:
- Add the shredded chicken, diced celery, diced onion, and grated cheddar to the dressing. Use a spatula to fold everything together, making sure the dressing coats every piece evenly. Go slowly and deliberately—this isn't the time to beat it around.
- Taste and adjust your seasoning:
- Try a bite before you declare it finished. Cracked black pepper is your friend here, and a tiny pinch more salt often makes the whole thing come into focus. Remember, chilling will mute the flavors slightly, so be slightly bolder with seasoning than you think you need.
- Chill before serving:
- Let it rest in the refrigerator for at least 30 minutes if you have the time, but honestly, even 10 minutes makes a difference. Cold salad tastes brighter and more refreshing.
Pin My teenager, who's usually suspicious of anything healthy, asked for this in her lunch for an entire week. That's when I realized this wasn't just a salad I made because it fit my macros—it was something people genuinely wanted to eat. Food that nourishes you and tastes undeniably good is rare, and this recipe hits both notes.
Why This Works as a Lunch
There's something about having a protein-rich lunch waiting in your fridge that changes how your afternoon goes. No energy crash, no searching for a snack by 3 p.m. Buffalo chicken salad sits in that sweet spot where it's satisfying enough to feel like a real meal but light enough that you don't feel weighed down. I've brought it to work on days when I knew I had back-to-back meetings, and the stability it gives you is genuinely noticeable.
Serving It Three Different Ways
The beautiful thing about this salad is that it's not locked into one presentation. Some mornings I scoop it into a bowl with crackers on the side for something that feels almost like a dip situation. Other times I spread it on toasted bread with a few lettuce leaves and eat it like a sandwich, and the texture contrast between the creamy filling and the bread is excellent. Once I even warmed it gently in a skillet and served it over rice, which sounds odd but somehow felt comforting on a cold evening.
Storage and Make-Ahead Strategy
This salad actually improves after a day or two in the fridge as the flavors meld together, which makes it perfect for meal prep without any of the staleness you sometimes get with prepped food. Store it in an airtight container on a shelf where you can see it, because out of sight becomes out of mind. It keeps well for 3 to 4 days, though I've never had it last that long in my house.
- If it starts to look a bit dry after a couple days, stir in a spoonful of Greek yogurt to refresh the creaminess.
- Slice any fresh vegetables you plan to add right before eating so they don't get soggy overnight.
- Make the dressing and prep your vegetables the night before, then fold everything together in the morning for maximum freshness.
Pin This recipe became a favorite because it's honest food—it tastes good, it makes you feel good, and it doesn't pretend to be something it's not. Make it, eat it with people you like, and watch what happens.
Recipe Q&A
- → How is the chicken prepared for this dish?
The chicken tenderloins are boiled in a broth-water mixture until cooked through, then shredded to mix smoothly into the salad.
- → What gives the salad its spicy flavor?
Buffalo sauce provides the signature zesty, spicy kick, balanced by creamy cottage cheese and Greek yogurt in the dressing.
- → Can I substitute the cheddar cheese with another type?
Yes, swapping cheddar for blue cheese is a classic option that adds a sharper buffalo flavor to the dish.
- → What are some serving suggestions?
This salad is delicious served chilled with crackers or fresh vegetable crudités, and also works well as a sandwich filling.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days to maintain freshness.