Buffalo Chicken Salad
This Buffalo chicken salad pairs tender chicken with crisp veggies and a creamy Buffalo dressing. Use it for lettuce wraps, sandwiches, and more!
Prep: 10 minutes
Total: 10 minutes
Servings: 4 servings
Ingredients
- 3 cups cooked boneless skinless chicken breasts about 1 ¼ pounds or 3 small/medium breasts, ½-inch-diced
- 2 medium stalks celery ¼-inch diced (about 1 cup)
- 3 green onions thinly sliced (about ½ cup)
- 1 medium carrot shredded (about ½ cup)
- 1 medium orange or yellow bell pepper finely chopped (about 1 cup)
- ½ cup plain nonfat Greek yogurt
- ¼ cup Buffalo sauce such as Frank's
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Crumbled blue cheese or feta optional
Serving Suggestions:
- Whole-grain bread
- Croissants
- Romaine or butter lettuce leaves
- Crackers
Instructions
- In a large bowl, combine the diced chicken, celery, green onions, shredded carrot, and chopped red bell pepper.
- In a separate bowl, whisk together the Greek yogurt, Buffalo sauce, garlic powder, salt, and pepper, until well combined. Pour the dressing over the chicken mixture and toss to coat evenly.
- Serve as a filling for sandwiches, inside lettuce cups, as a dip with crackers, or in a wrap. If desired, sprinkle with crumbled blue cheese prior to serving.
Notes
TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
Nutrition
Serving: 1(of 4)Calories: 209kcalCarbohydrates: 6gProtein: 36gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 91mgPotassium: 496mgFiber: 2gSugar: 3gVitamin A: 3.682IUVitamin C: 41mgCalcium: 66mgIron: 1mg
