Buffalo Chicken Salad

This Buffalo Chicken Salad will satisfy any of your buffalo cravings, but without the guilt of chicken wings or cheesy dips! Let me be clear…I fully support the wings and cheesy dips, but sometimes it’s nice to lighten things up a bit.

This simple chicken salad can be enjoyed as a meal or a fun party appetizer, hello football season! It makes a really great light lunch if you simply enjoy in the lettuce cup. Pictured above are romaine wedges because that’s what I had on hand, but I love to use butter lettuce or also known as Boston lettuce.

My favorite way to enjoy any and all kinds of chicken salad is stuffed into a toasted pita pocket, yum! Also great scooped up with your favorite crackers, chips, or even celery. This buffalo chicken salad would also be good on top of a lettuce salad.

The sauce is super simple to make, everything gets mixed together in the same bowl, easy peasy! It’s Greek yogurt (I use 0% fat), buffalo sauce, fresh herbs and spices to give it that ranch vibe. Top with crumbled blue cheese if that’s your jam. Here are a couple of my other favorite chicken (and tuna) salads:

Dill Chicken Salad

Apple Walnut Tuna Salad

Chicken Salad with Bell Peppers and Pecans

Buffalo Chicken Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Author Laura Doerr

Ingredients

  • 1/3 cup plain Greek yogurt
  • 2 tbsp buffalo sauce
  • 1 tbsp milk
  • 1 tsp lemon juice
  • 1/8 tsp seasoned salt
  • black pepper to taste
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/2 tbsp chives minced
  • 1/2 tbsp fresh parsley minced
  • 2 cups chicken cooked, chopped
  • 1/4 cup celery finely chopped
  • 1/4 cup purple cabbage finely chopped
  • blue cheese crumbles optional

Instructions

  1. In a medium bowl, combine the yogurt, buffalo sauce, milk, lemon juice, seasoned salt, pepper, garlic and onion powders, chives, and parsley. Stir until well combined. Stir in chicken, celery and cabbage.

  2. Serve in lettuce cups, stuffed in a pita pocket, or scoop with your favorite crackers. Top with blue cheese crumbles if desired. Refrigerate until ready to serve. Best after it has chilled for at least an hour to allow for flavors to combine.

2 Comments

  • Jilly Eldring
    Posted October 21, 2020 9:13 am 0Likes

    This sounds so good and it would be easy to whip up on weeknight after making extra chicken breasts and have for lunch the next day. Love the flavor profile!

    • Laura Doerr
      Posted October 21, 2020 9:16 am 0Likes

      Thank you Jilly! So easy and yes, perfect for leftover chicken breasts! Enjoy!

Leave a comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.