Buffalo Chicken Salad
The first time I made this buffalo chicken salad, it disappeared in less than 24 hours—my family couldn’t get enough. It’s a bold fusion of two beloved classics, packed with protein and bursting with flavor. Crisp celery and red onion deliver a satisfying crunch, while the creamy buffalo yogurt sauce ties everything together with just the right kick.
Servings: 6 servings
Calories: 161kcal
Equipment
Ingredients
- 1 lb cooked shredded chicken breast food processor works great!
- ⅓ cup celery finely chopped
- ¼ cup red onion finely diced
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the sauce
- ½ cup Greek yogurt preferably 5% fat
- ⅓ cup buffalo sauce e.g., Primal Kitchen
- 1 tablespoon olive oil
Instructions
- Combine the chicken salad ingredients. In a large bowl, combine chicken, celery, red onion, and seasonings.1 lb cooked shredded chicken breast, ⅓ cup celery, ¼ cup red onion, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon sea salt, ¼ teaspoon black pepper
- Make the sauce. Whisk yogurt, buffalo sauce, and olive oil in a small jar or bowl.½ cup Greek yogurt, ⅓ cup buffalo sauce, 1 tablespoon olive oil
- Toss together. Pour sauce over the chicken mixture and toss until evenly coated.
- Serve. Enjoy immediately or refrigerate in an airtight container for up to 1 week.
Nutrition
Calories: 161kcal | Carbohydrates: 2g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 58mg | Sodium: 670mg | Potassium: 224mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg