Buffalo Chicken Cottage Cheese Bowl

Why You’ll Love This Recipe

I love how this bowl balances creamy, crunchy, spicy, and fresh all in one. It’s low in carbs but high in protein, making it perfect for lunch, post-workout fuel, or a quick snack. I don’t need to cook anything if I’ve got some leftover chicken and a few fresh veggies on hand. It’s light but filling, and super easy to prep ahead for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup low-fat cottage cheese

• 3/4 cup cooked shredded chicken (rotisserie or leftover)

• 2–3 tablespoons Buffalo sauce (such as Frank’s RedHot)

• 1–2 tablespoons Greek yogurt or ranch dressing (optional, for creaminess)

• 1/4 cup diced celery

• 1/4 cup diced cucumber or halved cherry tomatoes

• 1 tablespoon crumbled blue cheese or feta (optional)

• 1 tablespoon chopped green onion or chives

• Salt and black pepper, to taste

Optional toppings:

• Sliced avocado

• Hard-boiled egg, sliced

• Sliced jalapeños

Directions

1. In a small bowl, I mix the shredded chicken with Buffalo sauce. For extra creaminess, I stir in some Greek yogurt or ranch. I taste and adjust the spice level depending on how fiery I want it.

2. In a serving bowl, I spoon in the cottage cheese to form the base.

3. I layer the Buffalo chicken right on top, making sure to get that saucy flavor in every bite.

4. Around the chicken, I add diced celery, cucumber or cherry tomatoes, and sprinkle with green onions or chives.

5. For extra richness, I top it with a little crumbled blue cheese or feta. If I’m feeling extra hungry, I throw on some sliced avocado or a hard-boiled egg.

6. I finish it off with a drizzle of extra Buffalo sauce or ranch, then serve immediately—either chilled or slightly warmed depending on my mood.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 1–2 servings
Calories: 375 kcal per serving

Variations

• I swap in tuna or leftover turkey for the chicken when I want a change.

• For a dairy-free option, I use plant-based cottage cheese and skip the cheese toppings.

• If I want more crunch, I add shredded carrots or radishes.

• A handful of greens like spinach or arugula gives it a salad-bowl vibe.

• I also sometimes turn it into a wrap by spooning everything into a low-carb tortilla.

Storage/Reheating

If I’m meal prepping, I keep the components separate and assemble right before eating to keep everything fresh. The buffalo chicken can be stored in the fridge for up to 3 days. Cottage cheese is best eaten fresh, but holds well in a sealed container. I avoid reheating the full bowl—if I want it warm, I just heat the chicken before assembling.

FAQs

Can I use canned chicken?

Yes, I’ve used canned chicken in a pinch. I just make sure to drain it well and mix it with enough sauce to keep it moist.

Is this recipe keto-friendly?

Absolutely. It’s high in protein and fat with minimal carbs—perfect for low-carb or keto lifestyles.

What’s the best cottage cheese to use?

I like low-fat or full-fat for creaminess. Small curd works best for texture, but it’s personal preference.

Can I make this vegetarian?

Yes. I replace the chicken with chickpeas, tofu, or a plant-based chicken alternative, still tossed in buffalo sauce.

Is this good for meal prep?

Definitely. I prep the chicken, chop the veggies, and keep them in containers. Then I assemble in under two minutes when it’s time to eat.

Conclusion

Buffalo Chicken Cottage Cheese Bowls are my go-to when I want something quick, fresh, and satisfying. It’s bold in flavor, packed with protein, and endlessly adaptable. Whether I’m trying to eat cleaner, cut carbs, or just need a fuss-free lunch, this bowl hits every mark.