Ingredients
Scale
- 3 cups cooked boneless skinless chicken breasts, about 1 1/4 pounds or 3 small/medium breasts, 1/2-inch diced
- 2 medium stalks celery, 1/4-inch diced (about 1 cup)
- 3 green onions, thinly sliced (about 1/2 cup)
- 1 medium carrot, shredded (about 1/2 cup)
- 1 medium orange or yellow bell pepper, finely chopped (about 1 cup)
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup Buffalo sauce such as Frank’s
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Crumbled blue cheese or feta, optional
Instructions
- In a large bowl, combine the diced chicken, celery, green onions, shredded carrot, and chopped bell pepper.
- In a separate bowl, whisk together the Greek yogurt, Buffalo sauce, garlic powder, salt, and pepper until well combined.
- Pour the dressing over the chicken mixture and toss to coat evenly.
- Serve as a filling for sandwiches, inside lettuce cups, as a dip with crackers, or in a wrap. If desired, sprinkle with crumbled blue cheese or feta before serving.
Notes
- Use rotisserie chicken to save time. Simply shred or dice it and you are ready to go.
- Adjust the amount of Buffalo sauce to control the heat level to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a lower sodium version, use a low-sodium Buffalo sauce and skip the added salt.
- This salad tastes even better after sitting in the fridge for 30 minutes, allowing the flavors to come together.
- Blue cheese adds a classic buffalo wing flavor, but feta works well for a milder option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 620mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg