Too hot to turn on the oven? This one’s for you. Summer days call for meals that are refreshing and simple.
This Buffalo Chicken Salad is your new secret weapon. It delivers a spicy kick without any kitchen stress. You can have a protein-packed meal ready in minutes. It is perfect for those busy afternoons when you need energy fast.
Why This Recipe Is a Winner
This recipe is a total game-changer for your weekly routine. It is incredibly budget-friendly and fast to assemble. You don’t even have to boil a pot of water. It uses simple pantry staples you likely already have.
It is also a fantastic choice for a healthy reset. The Greek yogurt makes it creamy without heavy mayo. You get all the bold flavor of wings in a light way. It is ready in 15 minutes flat. Your family will love the zesty, tangy bite.
Simple Method
Making this dish is as easy as whisking and folding. You just shred the chicken and mix the sauce. Even if you are a beginner, you can do this with ease. There is no complicated technique involved here. Just fresh ingredients coming together for a delicious result.
Ingredients You’ll Need
These simple ingredients create a flavor explosion in every single bite.
- 20 oz canned chicken breast, drained and flaked
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup buffalo hot sauce
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Step-by-Step Directions
- Drain the canned chicken thoroughly and place into a large mixing bowl.
- Use two forks to shred the chicken into uniform, bite-sized pieces.
- Add the diced celery and red onion to the bowl with the chicken.
- In a separate medium bowl, whisk together the Greek yogurt, buffalo hot sauce, garlic powder, onion powder, salt, and black pepper until smooth.
- Pour the dressing over the chicken mixture and fold gently until all components are evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to develop before serving.
- Serve chilled as a wrap, over greens, or with vegetable sticks.
Best Ways to Enjoy It
Serve this chilled for the best experience. It looks beautiful tucked into crisp lettuce cups for lunch. You can also scoop it up with crunchy celery sticks. For a heartier meal, pile it into a whole-wheat wrap. Pack it into containers for easy weekday lunches on the go.
Keep It Fresh
Store your leftovers in an airtight container in the fridge. It stays fresh and delicious for up to three to four days. The flavors actually get better as they sit. Give it a quick stir before you eat it. Do not freeze this salad, as the yogurt texture will change.
Tips for Best Results
- Drain the chicken very well to avoid a watery salad.
- Don’t skip the 30-minute chill time for maximum flavor.
- Dice your celery finely for the perfect crunch in every bite.
- Use a rotisserie chicken if you prefer fresh over canned.
- Adjust the hot sauce amount to fit your heat preference.
- Whisk the dressing separately to ensure it is perfectly smooth.
- Add a sprinkle of blue cheese crumbles for extra indulgence.
Ways to Switch It Up
- Swap the red onion for green onions for a milder taste.
- Stir in some shredded carrots for extra color and nutrients.
- Add a squeeze of fresh lime juice for a bright summer twist.
- Use dairy-free yogurt to make this recipe dairy-free.
Common Questions
Can I use fresh chicken breast instead?
Yes, you absolutely can use fresh chicken. Just cook and shred about 20 ounces of chicken breast. Let it cool completely before mixing with the yogurt dressing.
Is this recipe spicy?
It has a nice kick from the buffalo sauce. The Greek yogurt helps balance the heat beautifully. You can always start with less sauce and add more.
I hope this simple Buffalo Chicken Salad makes your busy weeknights a little easier. It is so satisfying to have a healthy meal ready when you are. Enjoy every spicy, creamy bite!
— Katie Wood
Ingredients
- 20 oz canned chicken breast, drained and flaked
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup buffalo hot sauce
- 1/2 cup celery , finely diced
- 1/4 cup red onion, finely diced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Instructions
- Drain the canned chicken thoroughly and place into a large mixing bowl.
- Use two forks to shred the chicken into uniform, bite-sized pieces.
- Add the diced celery and red onion to the bowl with the chicken.
- In a separate medium bowl, whisk together the Greek yogurt, buffalo hot sauce, garlic powder, onion powder, salt, and black pepper until smooth.
- Pour the dressing over the chicken mixture and fold gently until all components are evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to develop before serving.
- Serve chilled as a wrap, over greens, or with vegetable sticks.
