Description
A spicy and tangy buffalo chicken salad made with shredded chicken, crunchy veggies, and a creamy dressing. Perfect for a quick lunch or a flavorful low-carb dinner.
Ingredients
Units
Scale
- 2 cups cooked chicken breast, shredded
- 1/4 cup buffalo wing sauce
- 1/2 cup celery, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup plain Greek yogurt or ranch dressing
- 1 tablespoon mayonnaise (optional for creaminess)
- 1 tablespoon lemon juice or white vinegar
- Salt and pepper to taste
- Optional toppings: chopped green onions, crumbled blue cheese, avocado slices
- Optional: lettuce leaves or whole grain wraps for serving
Instructions
- In a medium bowl, toss the shredded chicken with buffalo wing sauce until evenly coated.
- In a separate bowl, mix Greek yogurt (or ranch), mayonnaise (if using), and lemon juice until smooth.
- Add the celery and red onion to the buffalo chicken.
- Pour the dressing over the chicken mixture and stir to combine.
- Season with salt and pepper to taste.
- Chill for 15–20 minutes before serving for best flavor.
- Serve on its own, in lettuce wraps, or in a sandwich or wrap.
Notes
- Use rotisserie chicken for a quick prep option.
- Adjust the level of buffalo sauce to your spice preference.
- For a keto version, skip the Greek yogurt and use full-fat ranch dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 670mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 65mg