Buffalo Chicken Salad Recipe
A quick and easy buffalo chicken salad packed with flavor, perfect for lunch or dinner, and versatile enough to be served in sandwiches, wraps, or over greens.
Ingredients
- 2.5 cups Cooked Shredded Chicken About 1 lb,
- 0.75 cups Plain Nonfat Greek Yogurt
- 0.5 cups Finely Diced Celery
- 2 tablespoons Buffalo Sauce
- 0.5 tablespoons Finely Chopped Fresh Parsley
- 0.25 teaspoon Garlic Powder
- 0.25 cups Blue Cheese Crumbles (Optional)
Instructions
- Cook the chicken by bringing a pot of water to a boil and boiling the chicken for 10-14 minutes. Alternatively, use an Instant Pot or crockpot for convenience.
- While the chicken is cooking, finely chop the parsley and celery to prepare them for mixing.
- Once the chicken is cooked, shred it by pulling the meat apart with two forks to achieve evenly shredded pieces.
- In a bowl, combine the shredded chicken, Greek yogurt, celery, buffalo sauce, parsley, garlic powder, and blue cheese. Mix everything together until well coated.
- Stir the ingredients together until each piece is thoroughly covered with the creamy buffalo mixture.
- Serve on a sandwich, in lettuce wraps, or over a fresh salad for a full meal.
Notes
- Shred efficiently using a stand mixer with the paddle attachment.
- Adjust buffalo sauce to taste, and let the salad chill in the fridge for an hour before serving to enhance flavors.
- Customize with fresh herbs or nuts for added texture.
Nutrition
Calories: 320kcalCarbohydrates: 10gProtein: 30gFat: 15gSaturated Fat: 4gSodium: 700mgFiber: 1gSugar: 3g
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