Buffalo Chicken Salad

This Buffalo chicken salad is a fantastic high protein lunch, full of wholesome, real food ingredients. It's easy to make with cooked chicken, and is so delicious!

Prep Time11

Cook Time15

Total Time26

Servings: people

Calories: 258kcal

Ingredients

2 ½ cups cooked shredded chicken about 1 lb
¾ cup plain nonfat Greek yogurt
½ cup finely diced celery
2 tablespoons buffalo sauce
½ tablespoon finely chopped fresh parsley
¼ teaspoon garlic powder
¼ cup blue cheese crumbles optional

Instructions

Cook chicken. Bring a pot of water to a boil and boil chicken for 10-14 minutes. You can also make instant pot shredded chicken, crockpot shredded chicken or buy a rotisserie chicken.
While chicken is cooking, chop parsley and celery.
Once the chicken is cooked, shred the chicken by pulling apart with 2 forks.
Add the shredded chicken, Greek yogurt, celery, buffalo sauce, parsley, garlic powder and blue cheese in a bowl.
Stir the ingredients together using a spatula until all ingredients are thoroughly coated with yogurt.
Serve on a sandwich or over a salad.

Video

Notes

Buffalo sauce is a high sodium food and makes this recipe high in sodium. If you eat a low sodium diet, look for a low sodium buffalo sauce.

Substitutions (See the green box in post for more info!)

Chicken - Any type of unseasoned or simply-seasoned cooked chicken will work, even leftovers. If you use canned chicken, be sure to drain it well before using.
Yogurt - You can use any percent fat (1, 2 or 5%) We haven't tried this recipe with dairy free yogurt but it should work.
Celery- Feel free to omit this, or substitute it with scallions, onions, or even chopped bell peppers.

Nutrition