High-Protein Buffalo Chicken Salad
A spicy and satisfying Buffalo chicken salad that's easy to make and perfect for any occasion!
Ingredients
Main Ingredients
- 4 cups rotisserie chicken (finely shredded) Remove skin and bones before shredding.
- ½ cup plain Greek yogurt Can substitute with sour cream or dairy-free yogurt.
- ⅓ cup mayonnaise
- ½ cup buffalo hot sauce Use Frank's or your favorite brand.
- ⅔ cup diced celery
- ⅔ cup shredded carrot
- ⅓ cup finely diced red onion
- ⅓ cup chives (thinly sliced)
- ½ tsp garlic powder
- ½ tsp smoked paprika
- to taste tsp salt
- ¼ tsp cayenne pepper Optional for additional heat.
- ⅓ cup crumbled blue cheese Optional, for topping.
Instructions
Preparation
- Remove skin and bones from the rotisserie chicken, roughly chop about 4 cups of the meat, then pulse in a food processor 3 to 4 times until finely shredded but not mushy. Transfer to a large mixing bowl.
- In the same bowl, add ½ cup Greek yogurt, ⅓ cup mayonnaise, and ½ cup buffalo sauce. Sprinkle in ½ teaspoon garlic powder, ½ teaspoon smoked paprika, and optional ¼ teaspoon cayenne pepper. Whisk until smooth and creamy.
- Add the shredded chicken, ⅔ cup diced celery, ⅔ cup shredded carrot, ⅓ cup finely diced red onion, and ⅓ cup chives. If using, fold in ⅓ cup blue cheese or keep it on the side as a topping later. Mix well until everything is evenly coated.
Serving
- Enjoy immediately, or cover and refrigerate for at least 30 minutes to let those flavors develop. Garnish with extra chives and crumbled blue cheese right before serving.
Notes
This salad keeps well in the fridge for 3-4 days. If making ahead, it's perfect for meal prep. Serve in bowls or in lettuce wraps for a fresh, low-carb option.