Buffalo chicken—it’s like a rollercoaster for your taste buds, right? Each bite is a whirlwind of tangy, spicy, and just downright delicious flavors.
So, picture this: a salad that brings all that excitement but with a refreshing twist.
It’s like taking a summer’s day and bottling it up with a kick of heat. My friends rave about it every time—well, except for that one who can’t handle spice (you know who you are).
But seriously, who needs boring salads when you can have an ultimate buffalo chicken fiesta in a bowl?
Steps
- Begin by placing the shredded cooked chicken, diced celery, shredded carrots, and sliced scallions into a large mixing bowl. Stir these ingredients together until they are well combined.
- In a separate smaller bowl, mix the plain nonfat Greek yogurt, light mayonnaise, Buffalo wing sauce, dried parsley flakes, garlic powder, and dried dill weed. Stir until the mixture is smooth and evenly blended.
- Pour the prepared dressing over the chicken and vegetable mixture in the large bowl. Stir thoroughly to ensure the chicken mixture is evenly coated with the dressing.
- Once mixed, your Buffalo Chicken Salad is ready to serve. You can enjoy it as is, or use it as a filling for sandwiches, wraps, or as a topping for salads.
Ingredients
- 4 cups cooked shredded boneless skinless chicken breast, chilled
- ½ cup diced celery
- ½ cup shredded carrots
- 2 scallions, sliced
- ? cup + 1 tablespoon plain nonfat Greek yogurt
- ? cup light mayonnaise
- ? cup Buffalo wing sauce (such as Frank’s Red Hot Wings sauce)
- ½ teaspoon dried parsley flakes
- ¼ teaspoon garlic powder
- ? teaspoon dried dill weed
Nutritional Values
Calories: 1224 kcal | Carbohydrates: 84 g | Sugars: 6 g | Fat: 48 g | Saturated Fat: 0 g | Protein: 108 g | Fiber: 6 g | Sodium: 3120 mg
FAQ
- Can I make this Buffalo Chicken Salad spicier?
- Yes, you can increase the spiciness by adding more Buffalo wing sauce to the recipe. Adjust the amount to suit your taste preference.
- Is it necessary to use blue cheese in this salad?
- No, blue cheese is not necessary for this Buffalo Chicken Salad. The recipe is designed to be flavorful without it, but you can add blue cheese if you enjoy it.
- Can I use pre-cooked chicken for this recipe?
- Absolutely! Pre-cooked rotisserie chicken or any other shredded chicken can be used, as long as it is chilled before incorporating it into the salad.
- What are some serving suggestions for this Buffalo Chicken Salad?
- This salad can be enjoyed in various ways, such as in a sandwich, on crackers, over a green salad, or wrapped in lettuce. It is also delicious in a pita, as shown in the recipe.
- How many calories are in a serving of this Buffalo Chicken Salad?
- A ¾ cup serving of this Buffalo Chicken Salad contains 204 calories. This makes it a healthy option for a filling meal.
Tips
- For a more robust flavor, consider preparing your chicken in a slow cooker with water the day before. This method makes shredding the chicken effortless and ensures it is ready to use in this dish.
- Customize the spice level to your preference by adding additional Buffalo wing sauce at the end of preparation. This allows you to control the heat to suit your taste.
- Although blue cheese isn’t included in this recipe, feel free to add blue cheese crumbles or dressing if you enjoy the classic pairing with Buffalo chicken. However, the salad is delicious without it for those who prefer a simpler version.
- Consider serving the Buffalo Chicken Salad in a variety of ways, such as in a whole wheat pita, on a green salad, or as a filling for lettuce wraps, to keep your meals diverse and satisfying.
Equipment
- Slow Cooker – For cooking the chicken breast if you choose not to use pre-cooked or rotisserie chicken.
- Large Mixing Bowl – To combine the chicken, celery, carrots, and scallions.
- Smaller Mixing Bowl – For mixing the dressing ingredients.
- Shredder or Forks – To shred the cooked chicken if not using pre-shredded chicken.
- Measuring Cups and Spoons – For accurately measuring the ingredients like yogurt, mayonnaise, and wing sauce.
- Knife and Cutting Board – To dice the celery and slice the scallions.
