Buffalo Chicken Salad, High Protein and Healthy
I crave this high protein Buffalo Chicken Salad when I want a quick and easy healthy lunch or game day recipe! It's made with shredded chicken, and buffalo sauce combined with Greek yogurt creates the base of the creamy dressing. You can even make it with leftover chicken or rotisserie chicken. Enjoy it with chips or crackers, dip celery and carrots in it, or turn it into a sandwich or wrap! 😊 It's a great option to bring to football watching parties or tailgates, too.
Equipment
Ingredients
- 2 lb boneless, skinless chicken breast (or 4 cups shredded cooked chicken)
- 2 stalks celery, finely chopped (about ½ cup)
- 4 stalks green onion, finely chopped
- 1 cup plain Greek yogurt
- ⅓ cup Buffalo sauce (I use Primal Kitchen brand)
- ½ large lemon, juice of
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400℉ (200°C). Line a small baking sheet with parchment paper. Coat the chicken in olive oil and season with salt and black pepper. Bake in the preheated oven on the baking sheet for 25 minutes or until internal temperature reaches 165℉ (75°C). Let the chicken cool.
- Shred your chicken using either 2 forks or a hand mixer. You can also shred it by pulsing it in a food processor. Finely chop the celery and green onions.
- In a large bowl, combine the shredded chicken, Greek yogurt, buffalo hot sauce, celery, green onions, lemon juice, seasonings, and salt and pepper and stir to combine.
- Hint: if you want it more spicy, add more buffalo sauce and cut back on the amount of Greek yogurt.
Video
Notes
Expert Tips
- Be sure to use a chicken you like the flavor of since it will have an impact on the flavor.
- One of the easiest ways to shred chicken for chicken salads is to shred it by pulsing it in a food processor or with a hand mixer.
- For the best flavor, I suggest using fresh lemon juice in the dressing instead of bottled lemon juice if possible.
- Refrigerator - store leftover Buffalo Chicken Salad in an airtight container in the fridge for up to 3-4 days. I don't recommend freezing this recipe because of the yogurt texture.
Nutrition
Serving: 0.5 cupCalories: 150kcalCarbohydrates: 3gProtein: 20gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 52mgSodium: 419mgPotassium: 203mgSugar: 1g
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