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Buffalo Chicken Salad
nibbleboard.com/recipes/buffalo-chicken-salad
Ingredients
Ingredients
- 1/2 cup celery, diced
- 2 scallions, sliced
Dressing
- 1/3 cup plus 1 tablespoon plain nonfat Greek yogurt
- 1/3 cup light mayonnaise
- 1/3 cup buffalo wing sauce (such as Frank's RedHot Wings)
- 0.5 tsp Dried Parsley
- 0.25 tsp Garlic Powder
- 1/8 teaspoon dried dill
Serving
- 1 head butter lettuce (for wraps) (optional)
- 2 tablespoons crumbled feta cheese (for garnish) (optional)
Instructions
- Place the shredded chicken, diced celery, shredded carrots, and sliced scallions in a large mixing bowl. Toss to combine.
- In a smaller bowl, whisk together the Greek yogurt, light mayonnaise, buffalo wing sauce, parsley, garlic powder, and dill until smooth and evenly combined.
- Pour the dressing over the chicken mixture and fold everything together until the chicken and veggies are evenly coated.
- Taste and adjust — add more buffalo sauce for extra heat, or another spoonful of Greek yogurt to cool things down.
- Cover and refrigerate for at least 30 minutes to let the flavors meld together.
- Serve scooped into butter lettuce cups, spooned into pita pockets, piled on crackers, or straight from the bowl with a fork.
Nutrition per Serving
74Calories
3gProtein
3gCarbs
6gFat
Chef Tips
- Slow-cooker chicken is the easiest shredding method: cover breasts with water and cook on low for 4 hours, then shred with two forks.
- Rotisserie chicken breast works perfectly here — just remove the skin, shred, and chill before mixing.
- Swap Greek yogurt for full-fat mayo if you prefer a richer salad — it adds about 60 calories per serving.
- This salad actually tastes better the next day once the buffalo sauce has had time to soak into the chicken.
- For a Whole30 version, use compliant mayo and skip the feta — the salad holds up beautifully without dairy.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Stir before serving as the dressing may settle.