Ingredients
Scale
- ½ cup nonfat plain Greek yogurt
- ⅓ cup mayonnaise
- 2 tablespoons minced shallot
- 2 tablespoons Buffalo hot sauce, such as Frank’s RedHot
- 2 teaspoons lemon juice
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 3 cups shredded or chopped cooked chicken
- ¾ cup chopped celery
- ¾ cup chopped carrots
- 3 tablespoons crumbled blue cheese
Instructions
- In a large bowl, combine the mayonnaise, Greek yogurt, minced shallot, Buffalo hot sauce, lemon juice, salt, and pepper. Mix well.
- Add the shredded chicken, chopped celery, and chopped carrots to the bowl. Stir until everything is evenly coated.
- Top the salad with crumbled blue cheese.
- Serve right away at room temperature, or refrigerate for about 2 hours until cold.
Notes
- You can use rotisserie chicken to save time.
- Adjust the amount of Buffalo hot sauce to match your preferred spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve on lettuce wraps, in a sandwich, or with crackers for a complete meal.
- Swap blue cheese for feta if you prefer a milder flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg