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Buffalo Chicken Salad

Buffalo Chicken Salad


4 cups chopped, cooked chicken breast
⅓ cup nonfat or low-fat Greek yogurt
2 ½ tablespoons mayonnaise
3 tablespoons cayenne pepper sauce, preferably Frank’s Red Hot
6 celery stalks from the tenderer, inner part of the bunch, cut thinly on the bias, with leaves (4 cups)
2 large scallions, while and green parts, thinly sliced

For serving:
1 head of Romaine lettuce
1/3 cup crumbled blue cheese
Additional cayenne pepper sauce, to taste


Place the yogurt, mayonnaise, and hot sauce, in a large bowl and stir to combine. Stir in the chicken, celery, and scallions and toss to combine. Salad may be refrigerated at this stage.
Serve over a bed of whole Romaine lettuce leaves, garnished with the blue cheese and additional hot sauce if desired.

Makes 6 servings

Serving size: 1 1/3 cup salad and 3-4 lettuce leaves

Per serving: Calories 300; Total Fat 13g (Mono Fat 5.1g, Poly Fat 2.4g, Sat Fat 2.6g); Protein 38g; Carb 7g; Fiber 3g; Cholesterol 120mg; Sodium 550mg

Excellent source of: Folate, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Vitamin A, Vitamin B6, Vitamin C, Vitamin K

Good source of: Fiber, Iron, Calcium, Magnesium, Thiamin, Zinc

To refrigerate: Cover the salad tightly with plastic wrap, or transfer it to an airtight container and refrigerate for up to 3 days. Stir before serving.

Copyright 2016 Ellie Krieger. All Rights Reserved.

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