Quick & Healthy Buffalo Chicken Salad
Make this high-protein Buffalo Chicken Salad in under 15 minutes using leftover chicken. It uses Greek yogurt for a creamy, low-carb binder, making it a perfect, easy lunch meal prep option.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1/2 cup plain Greek yogurt (non-fat or 2%)
- 1/4 cup buffalo sauce (adjust to your spice preference)
- 2 stalks celery, finely chopped
- 2 tablespoons red onion, finely minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon fresh chives, chopped
Instructions
- Place the shredded chicken in a medium mixing bowl.
- In a separate small bowl, whisk together the Greek yogurt, buffalo sauce, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Pour the dressing mixture over the shredded chicken.
- Add the chopped celery and minced red onion to the bowl.
- Mix all ingredients gently until the chicken is evenly coated.
- Stir in the fresh chives, if using.
- Taste and adjust seasonings, adding more buffalo sauce for heat or salt as needed.
- Serve immediately or chill for 30 minutes to allow flavors to blend.
Notes
- Use leftover baked or grilled chicken breast for the quickest preparation.
- For a cottage cheese version, substitute half the Greek yogurt with small-curd cottage cheese blended until smooth.
- Serve this low-carb chicken salad over lettuce greens, in lettuce cups, or as a buffalo chicken wrap filling.
- This recipe is excellent for meal prep and keeps well in the refrigerator for up to four days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 3
- Sodium: 450
- Fat: 6
- Saturated Fat: 1.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 35
- Cholesterol: 95