If you’re looking for a chicken salad that’s creamy, spicy, and packed with protein, this High-Protein Buffalo Chicken Salad with Cottage Cheese is about to be your new favorite. It’s a lighter, modern twist on classic chicken salad—using cottage cheese instead of heavy mayo as the base—while still keeping it crave-worthy with Buffalo hot sauce, rotisserie chicken, and a little Kewpie mayo for richness. The best part? It comes together in about 15 minutes and can be eaten as a sandwich, wrap, or straight out of the bowl.
This chicken salad is ideal for meal prep, weekday lunches, or post-workout fuel or even a snack midday. Thanks to the combination of shredded rotisserie chicken and cottage cheese, every serving is loaded with lean protein to keep you full and satisfied. The grapes add a juicy, refreshing sweetness that balances the heat from the Buffalo sauce perfectly. Pair it with these Korean Marinated Eggs to add even more deliciousness to your meal prep. Watch the video on how to make this chicken salad here.
Why You’ll Love This Buffalo Chicken Salad
- Balanced flavor: Creamy, spicy, tangy, and a little sweet.
- High-protein: Cottage cheese + chicken pack in protein without weighing you down.
- Quick & easy: No cooking required—rotisserie chicken makes this a 15-minute meal.
- Versatile: Serve it on sourdough bread with spinach, wrapped in a tortilla, or with crackers for a snack.
Storage Tips
- Store chicken salad in an airtight container in the fridge for up to 3 days.
- If making sandwiches, keep the bread and spinach separate until ready to eat to prevent sogginess.
- Stir well before serving, as cottage cheese can release a little liquid after sitting.
Final Thoughts
This Buffalo High-Protein Chicken Salad is everything you want in a quick lunch: creamy, tangy, spicy, and filling. Whether you pile it onto sourdough for a sandwich, tuck it into a wrap, or enjoy it with veggies and crackers, it’s guaranteed to be a new staple in your meal rotation.
High Protein Buffalo Chicken Salad
Ingredients
- 3 cups rotisserie chicken, shredded
- 1/2 cup cottage cheese
- 1/3 cup Buffalo hot sauce (like Frank’s RedHot)
- 3 Tbsp Kewpie mayo
- 1/4 cup yogurt
- 1/4 cup red onion, finely diced
- 2 celery stalks, finely chopped
- 1/4 cup grapes, chopped
- 1/2 lemon, juiced
- Kosher salt & black pepper, to taste
- 2 slices sourdough bread, toasted
- 1 cup baby spinach
Instructions
- Add 2 cups shredded rotisserie chicken to a mixing bowl.
- Stir in 1/2 cup cottage cheese, 3 tbsp Buffalo sauce, and 1 tbsp Kewpie mayo until the chicken is evenly coated.
- Fold in red onion, celery, and grapes. Season with salt and black pepper to taste.
- Layer spinach on 2 slices of toasted sourdough. Pile the Buffalo chicken mixture on top.
- Close with the remaining bread slices and serve warm or room temp.
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