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Close up of the buffalo chicken salad in iceberg lettuce
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5 from 14 votes

Buffalo Chicken Salad

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!
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 311kcal
Author Yumna Jawad



  • ½ cup low fat plain Greek yogurt
  • 4 tablespoons hot sauce
  • 2 tablespoons low fat mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped chives 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 shredded cooked chicken breast
  • 1 head Lettuce Boston Bib or iceberg lettuce (about 16 leaves)
  • 2 stalks celery thinly sliced
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots


  • 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.



Storage: Store the buffalo chicken in the fridge in an airtight container for up to 3 days.
Fiery Buffalo Chicken Salad in Lettuce Cups Excerpted from Joy Bauer’s Super Food: 150 Recipes for Eternal Youth. Copyright © 2020 


Calories: 311kcal | Carbohydrates: 11g | Protein: 40g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 711mg | Potassium: 662mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6218IU | Vitamin C: 29mg | Calcium: 93mg | Iron: 2mg