Buffalo Chicken Salad Recipe
This Buffalo Chicken Salad uses shredded chicken, mayo, Greek yogurt, dill, and garlic with buffalo sauce and can be served so many ways!
Servings: 8 servings
Ingredients
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- ¼ cup hot sauce
- 1 tablespoon lemon juice
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 4 cups cooked chicken breast shredded
- 2 celery stalks thinly sliced
- 4 green onions sliced
- 1 head Lettuce Boston Bib or iceberg lettuce, about 16 leaves, for serving
- Crumbled blue cheese for serving
Instructions
- In a large bowl, whisk together the greek yogurt, mayonnaise, hot sauce, lemon juice, dried dill, garlic powder and salt.
- Add the shredded chicken, celery and green onions on top of the dressing and stir well to combine.
- To serve, fill the lettuce cups with 3-4 tablespoons of the chicken salad mixture.
Video
Notes
- My Top Tip: Add your chicken last. It's important to emulsify the dressing first to create a smooth and creamy sauce before adding the chicken and the veggies. That way, your dressing won't separate!
- Storage: Store your buffalo chicken in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 2lettuce cups | Calories: 181kcal | Carbohydrates: 3g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 425mg | Potassium: 324mg | Fiber: 1g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg
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