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!
Servings: 4 servings
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.
Fiery Buffalo Chicken Salad in Lettuce Cups Excerpted from Joy Bauer’s Super Food: 150 Recipes for Eternal Youth. Copyright © 2020
Nutrition
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
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