Description
A comforting, high-protein salad that combines spicy buffalo chicken with cool, crunchy vegetables and a creamy greek yogurt dressing. It is designed to be a low-stress, nourishing meal for busy days.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g) OR 3 cups shredded rotisserie chicken
- 1/2 cup (120ml) buffalo sauce (e.g., Frank’s RedHot)
- 1/2 cup (120g) plain, unsweetened greek yogurt (full-fat or 2%)
- 1/4 cup (60g) mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 heads romaine lettuce, chopped into bite-sized pieces
- 3 stalks celery, diced
- 1 large carrot, grated or julienned
- 1/4 cup (40g) red onion, finely diced
- 1/4 cup (60g) blue cheese dressing (optional)
- 1/4 cup crumbled blue cheese (optional)
Instructions
- Prep the chicken: If using raw chicken, boil or bake until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then shred with two forks. If using rotisserie chicken, simply shred 3 cups of meat.
- Toss the warm shredded chicken with 1/2 cup of buffalo sauce in a medium bowl until evenly coated. Set aside.
- Make the dressing: In a small bowl, whisk together greek yogurt, mayonnaise, lemon juice, garlic powder, and salt until smooth. Adjust consistency with water if needed.
- Chop the vegetables: Wash and dry romaine lettuce, chop into bite-sized pieces. Dice celery and red onion finely. Grate or julienne the carrot.
- Assemble the salad: In a large mixing bowl, combine the chopped vegetables and buffalo chicken. Pour the creamy dressing over the top and toss gently to coat everything evenly.
- Serve: Divide into bowls. Top with optional blue cheese dressing or crumbled blue cheese. Garnish with celery leaves or chives if desired.
Notes
For best results, let the cooked chicken rest before shredding to retain juices. Ensure the chicken is slightly warm but not hot when tossing with cold veggies to prevent wilting the lettuce. Do not dress the salad until ready to eat to maintain crunch. The dressing can be made ahead and stored for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 900
- Fat: 28
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 4
- Protein: 32
Keywords: buffalo chicken salad, high protein, healthy dinner, self-care meal, greek yogurt dressing, quick dinner, gluten-free option