Buffalo Chicken Salad
This easy, healthy Buffalo Chicken Salad is my favorite new recipe for lunches! It’s filling and flavorful with a creamy sauce that has just the right amount of kick, and crunchy celery and carrots throughout. It tastes great eaten in a pile with a fork, but it’s also delicious as a Buffalo Chicken Salad Sandwich or on crackers or a green salad or in a lettuce wrap. Pictured here, I was eating it in a Joseph’s Flax, Oat Bran and Whole Wheat Pita, which I also highly recommend! This entire recipe only takes about 15 minutes to put together and it makes six servings, so it’s perfect to prep for a few days of lunches. Plus, a satisfying ¾ cup serving of this Buffalo Chicken Salad is only 204 calories or 4 Green, 1 Blue or 1 Purple WW (Weight Watchers) SmartPoints! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
You can cook your chicken breast ahead of time for this recipe however you please. I usually toss mine in my slow cooker with some water the day before as outlined here. It comes out really easy to shred. You’ll probably want to start with around two pounds of raw chicken to end up with the amount you’ll need cooked for this recipe. If you already have rotisserie breast or other shredded chicken on hand you can easily use that as well. You’ll just want the cooked chicken to be chilled before using it in this recipe.
I highly suggest making this Buffalo Chicken Salad as written, because in my opinion, it’s perfect! However, if you’d like it to be a bit spicier you can always add more wing sauce at the end. I considered adding some blue cheese (dressing or crumbles) to this recipe, but I know blue cheese can be controversial, and honestly, I don’t think the salad needs it. If you decide you do want to add it in, of course feel free. I’m sure others of you will be happy to see a blue cheese-free Buffalo chicken recipe!
Can’t get enough Buffalo chicken flavor? Check out my recipes for Buffalo Chicken Dip, One-Pot Buffalo Chicken Mac and Cheese, Buffalo Chicken Stuffed Sweet Potatoes, Buffalo Chicken Soup, Mini Buffalo Chicken Dip Bread Bowls, Buffalo Deviled Eggs, Buffalo Chicken Egg Rolls, Buffalo Cauliflower Wings, Buffalo Chicken Braid, Buffalo Chicken Pasta Salad, Buffalo Chicken Lasagna Roll-Ups, and many more in the Buffalo Flavor category of my recipe index!
Buffalo Chicken Salad
- 4 cups cooked shredded boneless skinless chicken breast, chilled
- ½ cup diced celery
- ½ cup shredded carrots
- 2 scallions, sliced
- ⅓ cup + 1 tablespoon plain nonfat Greek yogurt
- ⅓ cup light mayonnaise
- ⅓ cup Buffalo wing sauce, (I use Frank’s Red Hot Wings sauce)
- ½ teaspoon dried parsley flakes
- ¼ teaspoon garlic powder
- ⅛ teaspoon dried dill weed
- Place the shredded chicken, celery, carrots, and scallions in a large mixing bowl and stir together to combine.
- In a smaller mixing bowl, stir together the Greek yogurt, mayonnaise, wing sauce, parsley, garlic powder, and dill until thoroughly mixed and smooth. Pour this dressing into the bowl with the chicken mixture and stir until the chicken mixture is thoroughly coated.
5 per (3/4 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)