Description
This High-Protein Buffalo Chicken Salad is a light, healthy, and flavorful dish perfect for a quick lunch or snack. Made with cooked chicken, Greek yogurt, and a zesty buffalo sauce, it’s a gluten-free option that’s both easy and satisfying!
Ingredients
Units
Scale
Meat:
- 4 cups cooked chicken (shredded or chopped)
- 1/3 cup buffalo sauce
Produce:
- 2 stalks celery (diced)
- 4 green onions (sliced)
- 1/2 large lemon (juiced)
Baking & Spices:
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
Dairy:
- 1 cup Greek yogurt (plain, non-fat or full-fat based on preference)
Instructions
Prepare the Ingredients:
- Cook the Chicken:
- Use leftover cooked chicken, rotisserie chicken, or poach chicken breasts and shred them.
- Chop the Vegetables:
- Dice the celery and slice the green onions.
Make the Buffalo Chicken Salad:
- Mix the Base:
- In a large mixing bowl, combine Greek yogurt, buffalo sauce, lemon juice, garlic powder, paprika, salt, and black pepper. Stir until smooth and creamy.
- Add the Chicken and Veggies:
- Fold in the shredded chicken, celery, and green onions. Mix until all the ingredients are evenly coated.
Serve:
- Plate and Enjoy:
- Serve the Buffalo Chicken Salad as a sandwich, in lettuce wraps, or on a bed of mixed greens for a low-carb option.
Notes
- For extra flavor, add crumbled blue cheese or shredded cheddar cheese.
- Adjust the buffalo sauce for more or less heat based on preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Lunch
- Method: No-Cook
- Cuisine: American
