A bold, protein-packed bowl combining spicy buffalo chicken, creamy cottage cheese, and crisp veggies—perfect for a quick, healthy lunch.

1 cup low-fat cottage cheese

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

2–3 tablespoons Buffalo sauce (e.g., 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

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In a small bowl, mix shredded chicken with Buffalo sauce and Greek yogurt or ranch, if using. Adjust seasoning or spice level as desired.

Spoon cottage cheese into a serving bowl to form the base.

Top with prepared Buffalo chicken.

Layer on celery, cucumber or tomatoes, green onion, and any desired toppings like blue cheese, avocado, or jalapeños.

Drizzle with extra Buffalo sauce or ranch if desired.

Serve immediately, chilled or slightly warmed.

Use full-fat cottage cheese for a richer texture.

Swap chicken for shredded tofu or tempeh for a vegetarian twist.

Great for meal prep—assemble ingredients separately and combine when ready to eat.

Adjust toppings to match your macros or dietary needs.