This Buffalo Chicken Cottage Cheese Bowl is seriously one of my favorite go-to meals.
It’s quick, it’s got a spicy kick, and it’s packed with protein. You get that creamy cottage cheese, juicy shredded chicken, spicy buffalo sauce—and a little crunch from fresh toppings.
It’s one of those meals that feels a bit extra, but only takes about 15 minutes from start to finish.
Perfect for lunch, post-workout fuel, or a quick weeknight dinner.
Why I Love This Recipe
This recipe saved me on a day when I had zero time but needed something tasty, filling, and high-protein. I had leftover chicken, a tub of cottage cheese, and a craving for buffalo anything. I threw it together, and it blew my mind how good it was. Now I make it all the time.
- Takes 15 minutes or less
- Hot and cold combo = addicting
- No weird ingredients
- Can be meal prepped ahead
- High in protein and low in carbs
Servings: 1 large bowl
Cook Time: 15 minutes total
What You’ll Need
- 1 cup shredded cooked chicken (can be rotisserie or leftover)
- ½ cup cottage cheese (2% or 4% milkfat for creaminess)
- 2 tbsp buffalo sauce (like Frank’s RedHot)
- ¼ cup chopped cucumber
- ¼ cup halved cherry tomatoes
- 2 tbsp diced red onion
- 1 tbsp sliced green onion
- 1 tbsp ranch dressing (optional drizzle)
- 1 tsp olive oil (for warming chicken if needed)
- Pinch of red pepper flakes (optional)
Recipe + Instructions
Step 1: Warm the Chicken
Add 1 cup shredded cooked chicken and 1 tsp olive oil to a small sauté pan over medium heat. Stir occasionally until warmed through, about 2–3 minutes.
Step 2: Add Buffalo Sauce
Pour in 2 tbsp buffalo sauce over the warm chicken and stir to coat all the pieces evenly. Cook for 1 minute until heated through and sauce is slightly thickened.
Step 3: Build the Bowl – Start with Cottage Cheese
Spoon ½ cup cottage cheese into the bottom of a round white serving bowl.
Step 4: Add the Buffalo Chicken
Layer the hot buffalo chicken right on top of the cottage cheese.
Step 5: Add the Veggies
Top with ¼ cup chopped cucumber, ¼ cup halved cherry tomatoes, and 2 tbsp diced red onion. Everything should be in little colorful piles for texture and color.
Step 6: Finish with Green Onion, Ranch & Spice
Sprinkle with 1 tbsp sliced green onion and drizzle 1 tbsp ranch dressing (if using). Add a pinch of red pepper flakes if you like extra heat.
Pro Tips
- Use rotisserie chicken for max flavor and zero prep
- Cottage cheese straight from the fridge makes the hot chicken pop even more
- Chop veggies ahead to make it faster
- Make it low-fat by using fat-free cottage cheese and skipping the ranch
- Add rice or quinoa to make it more filling
Tools You’ll Need
- Small sauté pan
- Silicone spatula
- Knife + cutting board
- Measuring cups + spoons
- Round serving bowl
Substitutions and Variations
- Swap chicken for shredded turkey or tofu
- Use Greek yogurt instead of cottage cheese for a tangier base
- Try BBQ sauce instead of buffalo for a milder version
- Add avocado or shredded lettuce for extra texture
Make Ahead Tips
- You can shred and buffalo-season the chicken ahead of time—it holds up great in the fridge for up to 4 days
- Chop the veggies and store them in small containers so assembly is fast
Leftovers & Storage
Store everything in separate containers if possible. Chicken will keep for 3–4 days in the fridge. Cottage cheese and veggies are best fresh, but can last up to 2–3 days. Reheat the chicken only before serving.
Why This Recipe Works (Quick Science)
Buffalo sauce has vinegar and butter—so when it hits warm chicken, it creates an emulsion that coats every bite. Pairing that with creamy cottage cheese balances the acid and heat with coolness and protein. The fresh veggies add crunch and hydration, making every bite layered and interesting.
Common Mistakes
- Overheating the chicken until it’s dry—warm it just enough
- Pouring buffalo sauce directly into cold chicken (it won’t coat right)
- Using super watery cottage cheese—drain a little if needed
- Overloading with too many toppings—it’s all about balance
What to Serve With
- Side of celery and carrot sticks
- A piece of garlic toast or pita bread
- Sparkling water with lemon or a light iced tea
FAQ
Can I use canned chicken?
Yes! Just drain it really well and warm it with olive oil before adding the sauce.
Is it super spicy?
Not really—buffalo sauce is more tangy than hot. Add less or more to taste.
Can I meal prep it?
Absolutely. Just store everything separately and assemble fresh.
Final Thoughts
This Buffalo Chicken Cottage Cheese Bowl is the kind of meal that hits every craving—spicy, creamy, crunchy, fresh—all in one. Once you try it, you’ll be hooked. Give it a go and drop a comment to let me know how it turned out or what twist you added!