Recipe Ingredients
- 2 cups Boneless Skinless Chicken Breast, shredded ~ 3/4 lb chicken
- 1/2 cup Hot Sauce
- 1/3 cup Onion Diced or sliced fajita style
- 1/2 Tbsp. Minced Garlic
- 1/2 tsp. Black Pepper
- 3/4 cup Cottage Cheese
- 1/2 cup Greek Yogurt Plain
- 1/4 cup Sargento Shredded Sharp Cheddar Cheese
- Paprika for garnish
Recipe Directions
Instant Pot
- Place chicken breasts in your instant pot and cover with hot sauce, onions, pepper, and garlic.
- Set to pressure cook for 14 minutes. Make sure your pot is set to sealing, not venting. The pot will take 3-4 minutes to come to pressure. Allow it to cook and naturally release for 10 minutes. Feel free to quick release if you're in a hurry!
- Shred chicken with a standing mixer, or remove from the pot, shred with forks, and return back to the pot. P.S. -- Scroll up to the post for more detail about how to shred your chicken.
- Stir in yogurt and cottage cheese, tossing until warm. Add mixture to an 8x8 baking dish and sprinkle with cheddar cheese (optional).
- Bake at 400F for 10 minutes until cheese has melted. Dust with paprika for garnish.
- TIP! Skip the last step (where you bake it) and store it in a container in your fridge to use as buffalo chicken salad throughout the week!
Crock Pot
- Place chicken in your crockpot and cover with hot sauce, onions, pepper, and garlic.
- Cook on high for 4 hours or low for 6 hours.
- Shred chicken with forks, and return back to the pot. P.S. -- Scroll up to the post for more detail about how to shred your chicken with a standing mixer.
- Stir in yogurt and cottage cheese, tossing until warm. Add mixture to an 8x8 baking dish and sprinkle with cheddar cheese (optional).
- Bake at 400F for 10 minutes until cheese has melted. Dust with paprika for garnish.
- TIP! Skip the last step (where you bake it) and store it in a container in your fridge to use as buffalo chicken salad throughout the week!
Rotisserie or Oven Baked Chicken
- Sautee your onions on a skillet with a little bit of olive oil and set aside.
- Shred your chicken and measure out two cups. Add shredded chicken, hot sauce, sauteed onions, garlic, and pepper to a bowl and combine.
- Stir in yogurt and cottage cheese, tossing until evenly coated. Add mixture to an 8x8 baking dish and sprinkle with cheddar cheese (optional).
- Bake at 400F for 10 minutes until cheese has melted. Dust with paprika for garnish.
- TIP! Skip the last step (where you bake it) and store it in a container in your fridge to use as buffalo chicken salad throughout the week!
