In a 3qt pot, combine lightly salted water and chicken broth in a 50/50 ratio. Add chicken tenderloins and bring to a boil. Cook for about 15-20 minutes, until the chicken reaches an internal temperature of 165°F.

Once cooked, carefully drain the water and broth mixture. Let the chicken cool down a bit before shredding it into tender pieces.

In a mixing bowl, combine the 2% cottage cheese, 0% Greek yogurt, buffalo sauce, ranch seasoning, and fresh squeezed lemon juice. Stir well until all ingredients are nicely blended.

Add the shredded chicken, finely diced celery, sweet onions, and freshly grated cheddar cheese to the dressing. Gently fold everything together until well combined. Adjust the seasoning with cracked black pepper and kosher salt to taste.