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michdy74
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Add water and chicken broth to a 3qt pot. A 50/50 ratio of water and broth is fine. Add the chicken tenderloins and bring to a boil. Boil the chicken for roughly 15 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Drain off the water/broth and allow the chicken to cool before shredding. Option to use two forks to shred the chicken.
Try this handy clip-on colander for draining the water.
Combine 2% cottage cheese, 0% Greek yogurt, buffalo sauce, ranch seasoning and fresh squeezed lemon juice to a mixing bowl. Mix well.
Next, add the cool shredded chicken, finely diced celery, finely diced onion and freshly grated mild cheddar cheese. Fold everything together until well combined. Serve and enjoy.