Indulge in the delightful flavors of this tantalizing Buffalo Chicken Salad, adorned with a dollop of Homemade Greek Yogurt Ranch. If you’re a salad enthusiast like me, this recipe is a definite must-try!

Ingredients Needed:

3 cups of cooked chicken breast

2 stalks of green onions

1 small celery stalk

½ cup of mayonnaise

¼ cup of hot sauce

How To Make:

Step 1: Chop the Greens

Begin by finely chopping the green onions and celery stalk using a food processor. Pulse until they reach a finely chopped consistency.

Step 2: Shred the Chicken

Add the cooked chicken breast pieces into the food processor and pulse until the chicken is shredded to your preference. If you prefer larger chicken pieces, skip this step.

Step 3: Mix and Adjust

Transfer the shredded chicken mixture into a medium-sized mixing bowl. Add in the mayonnaise and hot sauce. Mix thoroughly and taste. Adjust the flavors according to your preference by adding more hot sauce for extra heat or more mayonnaise for added creaminess.

Step 4: Chill and Serve

Once mixed, refrigerate the salad until you’re ready to enjoy it. Serve alongside fresh veggies like celery sticks or sweet bell peppers. Alternatively, enjoy it on its own or wrapped in lettuce leaves. I personally love to scoop it onto a piece of romaine lettuce for a deliciously satisfying bite.

FAQs

How do I pack my salad for lunch?

When packing this buffalo chicken salad for lunch, it’s essential to keep a few things in mind:

Separate wet ingredients, like the chicken coated in buffalo sauce, from dry ingredients to prevent sogginess.

Keep dressings separate from vegetables to maintain freshness. However, you can assemble the ingredients into a wrap for a convenient and portable meal.

Keto Buffalo Chicken Salad

Recipe by Cookingpoint.net

0.0 from 0 votes

Course: SaladsCuisine: American

Servings

6

servings

Prep time

5

minutes

Calories

239

kcal

Total time

5

minutes

Experience the burst of flavors in this keto buffalo chicken salad, ready in just 5 minutes. Low in carbs and high in protein, it’s the perfect option for a quick and satisfying summer lunch using either rotisserie chicken or leftovers.

Ingredients

• 3 cups of cooked chicken breast

• 2 stalks of green onions

• 1 small celery stalk

• ½ cup of mayonnaise

• ¼ cup of hot sauce

Directions

• Begin by pulsing the green onions and celery stalk in a food processor until finely chopped.
• Add the cooked chicken breast to the processor and pulse until shredded.
• Transfer the shredded chicken mixture to a medium bowl.
• Mix in the hot sauce and mayonnaise until well combined. Adjust seasoning according to taste preference.
• Refrigerate the salad until ready to serve. Enjoy it as is, with cut vegetables, or wrapped in lettuce leaves for a delightful meal.

Nutrition Facts

• Calories: 239kcal
• Fat: 16g
• Carbohydrates: 0.8g
• Fiber: 0.3g
• Protein: 22g