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
- 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
- 4 cups shredded cooked chicken breast
- 1 head 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.
Nutritional Data: The information below is an automated estimate for the recipe. It could vary based on cooking methods and ingredients used.
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