Buffalo Chicken Salad

5 from 14 votes

This delicious low carb Buffalo Chicken Salad is great to serve as an appetizer or a main dish. It is quick and easy to make with leftover shredded chicken!

Course Appetizer, Main Course

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 311kcal

Author Yumna Jawad

Equipment

Ingredients

Dressing

½ cup low-fat Greek yogurt
4 tablespoons hot sauce
2 tablespoons low fat mayonnaise
1 tablespoon lemon juice
1 tablespoon chives finely chopped, or parsley
¾ teaspoon onion powder
½ teaspoon dried dill
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper

Chicken Salad

4 cups cooked chicken breast shredded
1 head Lettuce Boston Bib or iceberg lettuce (about 16 leaves)
2 stalks celery thinly sliced
1 cup red cabbage shredded
1 cup carrots shredded

Instructions

In a large bowl, combine all the dressing ingredients and stir until well incorporated. Set ¼ cup of the dressing aside in a small serving bowl.
Add the shredded chicken on top of the dressing and stir well to combine.
Fill the lettuce cups with 3-4 tablespoons of the chicken salad mixture. Top with celery, cabbage and carrots, as desired. Serve with the remaining dressing on the side for drizzling.

Video

Notes

Storage: Store the buffalo chicken in the fridge in an airtight container for up to 3 days.

Nutrition