Creamy Buffalo Chicken Salad
Prep time: 15 mins | Servings: 4-6
Ingredients
The Base:
Chicken: 3–4 cups cooked chicken, shredded (rotisserie chicken works perfectly here).
Celery: 2 stalks, finely diced for crunch.
Carrots: ½ cup shredded or matchstick carrots.
Onion: ¼ cup red onion or green onions, finely chopped (optional).
The Sauce:
Mayonnaise: ½ cup (provides the creamy texture).
Greek Yogurt or Sour Cream: ¼ cup (adds tang and lightens it up).
Buffalo Hot Sauce: 1/3 cup (adjust based on your spice preference).
Lemon Juice: 1 tsp.
Seasonings: ½ tsp garlic powder, ¼ tsp black pepper, and a pinch of salt.
Instructions
Prep the Chicken: If you aren’t using a rotisserie chicken, poach or bake two large chicken breasts, let them cool, and shred them using two forks.
Whisk the Dressing: In a small bowl, combine the mayonnaise, Greek yogurt, buffalo sauce, lemon juice, and seasonings. Taste it! If you want it spicier, add another splash of hot sauce.
Combine: In a large mixing bowl, toss the shredded chicken, diced celery, and carrots together.
Mix: Pour the dressing over the chicken mixture and fold gently until everything is evenly coated.
Chill: For the best flavor, cover the container and refrigerate for at least 30 minutes before serving. This allows the spices to meld.
Pro Tips for the Best Result
The “Blue Cheese” Factor: If you love traditional wings, fold in ¼ cup of blue cheese crumbles at the very end.
Serving Suggestions: Serve it inside a large flour tortilla with lettuce, or use celery sticks as “scoops” for a low-carb snack.
Storage: Keep it in an airtight container (like the one in your photo) in the fridge for up to 3–4 days.