Easy Buffalo Chicken Salad: Your New Go-To Protein Powerhouse!
Hey flavor chaser! Ever have one of those days when your stomach’s growling, the clock’s ticking, and you need something fast, healthy, and seriously satisfying? *Raises hand dramatically* That’s me at least twice a week! Enter my Easy Buffalo Chicken Salad—the superhero of my kitchen when chaos reigns. Imagine tender shredded chicken doing the tango with zesty Buffalo sauce, all wrapped in a creamy Greek yogurt hug. No mayo guilt, just pure protein-packed joy that’s ready in 10 minutes flat. Whether you’re cramming for deadlines, wrangling kids, or just craving that spicy kick, this salad’s your wingman (pun totally intended!). I’ve served this to my hangry book club, my workout-obsessed neighbor, and my “I-don’t-do-spicy” hubby (who now requests it weekly!). It’s gluten-free, adaptable, and tastes like you wrestled a buffalo… in the best way. Grab a fork—let’s make magic happen!
The Game-Day Miracle That Started It All
Picture this: It’s 2018, my tiny apartment kitchen. My college buddies are screaming at the TV during playoffs, and I’m *supposed* to be serving wings. But—plot twist—my oven dies. Panic mode! Then I spot leftover rotisserie chicken. Cue the lightbulb moment: I shredded it frantically, dumped in Greek yogurt (mayo was MIA), splashed Buffalo sauce like my team’s fate depended on it, and tossed in sad celery sticks from the veggie drawer. Ten minutes later? A heaping bowl of buffalo chicken salad landed on the table. Silence. Then roaring cheers louder than the ref’s whistle. My friend Jax, mouth full, mumbled: “Isla, this is BETTER than wings.” That messy kitchen disaster became our game-day tradition. Now it’s my reminder that epic flavor doesn’t need perfection—just passion and a little Buffalo courage!
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Easy Buffalo Chicken Salad
- Total Time: 25 mins
- Yield: 5–6 Servings 1x
Description
This salad was made for those days when you want something quick, healthy, and bursting with flavor. With creamy Greek yogurt, zesty Buffalo sauce, and tender chicken, it’s a protein-packed meal you’ll crave again and again. Perfect in wraps, lettuce cups, or straight from the bowl!
Ingredients
4 cups shredded cooked chicken
2 celery stalks, finely chopped (about ½ cup)
4 green onions, finely chopped
1 cup nonfat Greek yogurt
⅓ cup Buffalo sauce
Juice of ½ large lemon
1 tsp garlic powder
½ tsp paprika
¼ tsp salt (more to taste)
¼ tsp black pepper
Instructions
Combine Ingredients: In a large bowl, add shredded chicken, celery, green onion, Greek yogurt, Buffalo sauce, lemon juice, and all seasonings.
Mix Well: Stir until evenly combined and creamy.
Taste & Adjust: Add more Buffalo sauce, salt, or lemon juice to suit your taste.
Serve: Chill for 15 minutes if time allows. Enjoy in sandwiches, wraps, on salads, or with celery sticks.
- Prep Time: 10 mins
- Category: Dinner
Nutrition
- Calories: ~160
- Fat: 6g
- Carbohydrates: 3g
- Protein: 22g
Gather Your Flavor Squad
Makes 5-6 servings (about ¾ cup each)
- 4 cups shredded cooked chicken – Rotisserie chicken is MVP here! (Chef’s hack: poach 2 large chicken breasts in broth for 15 mins if starting fresh).
- 2 celery stalks, finely chopped – CRUNCH alert! Swap with jicama or diced cucumbers if celery isn’t your vibe.
- 4 green onions, finely chopped – These add fresh zing. No green onions? Chives or ¼ cup red onion work.
- 1 cup nonfat Greek yogurt – The creamy dream! Full-fat works, or sour cream for tang (but protein drops).
- ⅓ cup Buffalo sauce – Frank’s RedHot is my ride-or-die. For milder kicks, use half BBQ sauce.
- Juice of ½ large lemon – Brightens everything up! Lime juice or 1 tsp apple cider vinegar in a pinch.
- 1 tsp garlic powder – No fresh garlic here—powder blends smoother. Smoked paprika? Yes please!
- ½ tsp paprika – Sweet or smoked—your flavor adventure!
- ¼ tsp salt + ¼ tsp black pepper – Season like you mean it! Always taste before adding extra.
Pro Tip: Chicken texture matters! Shred by hand for fluffy strands—forks crush it. Too dry? Add 1 tbsp broth!
Let’s Make That Buffalo Magic!
Step 1: The Big Mix-Down
Dump chicken, celery, green onions, Greek yogurt, Buffalo sauce, lemon juice, garlic powder, paprika, salt, and pepper into a large bowl. (Psst: Put wet ingredients under the chicken to prevent splashy chaos!). My “No-Clumps” Trick: Whisk yogurt + Buffalo sauce in a small bowl first—creamy base achieved!
Step 2: Stir It Like You Mean It
Fold everything together with a rubber spatula. Gentle is key—don’t murder those tender chicken shreds! Aim for sunset-orange perfection. Hangry Alert: Double the recipe if feeding ravenous teens. Trust me.
Step 3: Taste Tweak Time
Grab a spoon (or your finger—I won’t judge!). Need more fire? Add 1 tbsp Buffalo sauce. Too tangy? Sweeten with ½ tsp honey. Bland? Pinch more salt. Pro Move: Let it sit 5 mins—flavors mingle like besties at a reunion!
Step 4: Chill or Thrill
Ideally? Chill 15 mins (cover bowl with damp paper towel to prevent skin). But if time’s short—DIG IN. Warm buffalo salad = comfort food victory!
Step 5: Serve Like a Boss
Scoop into butter lettuce cups, stuff into whole-wheat pitas, or pile onto a greens mountain. Crumbled blue cheese on top? *Chef’s kiss*
How to Ride the Flavor Wave
This salad’s a social butterfly! For lunchbox wins, layer it in mason jars: greens at bottom, salad next, tomatoes on top. Shake to mix! Game-day glory? Serve in endive boats with extra celery sticks for dipping. Dinner hero? Stuff sweet potatoes or load onto nachos! My fave? Toasted sourdough, melted cheddar, and a heap of buffalo chicken salad—grilled cheese 2.0. Add pickled red onions for a zingy crunch!
Switch It Up, Chef!
1. Ranch Lover’s Dream: Swap Buffalo sauce for ranch seasoning + ¼ cup buttermilk. Add dill!
2. Blue Cheese Crunch: Fold in ⅓ cup crumbled blue cheese + extra black pepper. *Boom*
3. BBQ Pulled “Pork” Style: Use smoky BBQ sauce instead of Buffalo. Add ½ tsp liquid smoke.
4. Vegan Vibes: Chickpeas or jackfruit instead of chicken. Use coconut yogurt + hot sauce.
5. Buffalo Deviled Eggs: Fill egg whites with mix + paprika sprinkle. Party starter!
Isla’s Insider Scoop
This recipe’s my kitchen workhorse! Originally, I used mayo—but Greek yogurt stole the show for protein and tang. Funny story: Once subbed cilantro for celery (don’t ask—groceries were bleak). My toddler called it “spicy green fluff” and DEVOURED it. Lesson? Kids dig Buffalo sauce! Over time, I added lemon juice to cut richness and upped the veggie ratio. Now I batch-make it Sundays—it gets BETTER after 24 hours in the fridge (if it lasts that long!). Pro confession: I eat it straight from the bowl at 11pm with pretzels. 
Your Buffalo Salad SOS
Q: Help! My salad’s too watery. 😭
A: Greek yogurt can vary! Drain excess liquid from chicken. Add 1 tbsp chia seeds to soak up moisture.
Q: Can I use canned chicken?
A: Absolutely! Drain it WELL. Flake with fork. Texture’s softer, but flavor still rocks.
Q: How long does it keep?
A: 4 days airtight in fridge. Freezing? Not ideal—yogurt gets grainy.
Q: Too spicy for my kids?
A: Mix Buffalo sauce with equal parts honey or ranch. Or serve with cool avocado slices!
Fuel Your Fire (Nutrition Per ¾ Cup)
Calories: ~160 | Protein: 22g | Carbs: 3g | Fat: 6g
Note: Stats use nonfat Greek yogurt & skinless chicken. Blue cheese adds 50 cals/tbsp.
The Easy Buffalo Chicken Salad is your ultimate go-to for a quick, protein-packed meal that’s bursting with flavor. With just 10 minutes of prep, you can enjoy a zesty, creamy salad that’s as satisfying as it is healthy. Whether you’re enjoying it in wraps, lettuce cups, or straight from the bowl, this dish delivers a spicy kick with all the benefits of Greek yogurt instead of mayo. It’s perfect for meal prep, a last-minute lunch, or a game-day snack. Bold, tasty, and oh-so-easy—this salad will quickly become your weeknight hero!
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