Prep Time: 20 mins, Cook Time: 25 mins, Total Time: 35 mins, Makes: 4 servings
Next time you’re craving a quick high protein recipe, try this healthy Buffalo Chicken Salad with Cottage Cheese. Enjoy with crackers, fresh crudité or on a sandwich. No matter how you scoop it, it’s going to be a favorite that’s high in protein and low in calories.
Ingredients
1 pound Smart Chicken tenderloins, boiled and shredded
½ cup 2% cottage cheese
¼ cup 0% Greek yogurt
1 teaspoon lemon juice, fresh squeezed
3 tablespoons buffalo sauce, of choice, Frank's Red Hot Buffalo
2 teaspoons ranch seasoning, Hidden Valley
¼ cup sweet onion, finely diced
¼ cup celery, finely diced
¼ cup mild cheddar cheese, freshly grated
Directions
Boil and shred the chicken: Add water and chicken broth to a 3qt pot. A 50/50 ratio of water and broth is fine. Add the chicken tenderloins and bring to a boil. Boil the chicken for roughly 15 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Drain off the water/broth and allow the chicken to cool before shredding. Option to use two forks to shred the chicken.
Make the chicken salad: Combine 2% cottage cheese, 0% Greek yogurt, buffalo sauce, ranch seasoning and fresh squeezed lemon juice to a mixing bowl. Mix well.
Next, add the cool shredded chicken, finely diced celery, finely diced onion and freshly grated mild cheddar cheese. Fold everything together until well combined. Serve and enjoy.
Nutrition
serving: 1 serving or 1/4 of the chicken salad, calories: 199kcal, carbohydrates: 4g, protein: 31g, fat: 6g, saturated fat: 2g, polyunsaturated fat: 1g, monounsaturated fat: 1g, trans fat: 0.01g, cholesterol: 81mg, sodium: 873mg, potassium: 497mg, fiber: 0.2g, sugar: 2g, vitamin a: 145IU, vitamin c: 3mg, calcium: 91mg, iron: 1mg
