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–+ servings
Buffalo chicken salad in a lettuce wrap on a platter.
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5 from 1 vote

Buffalo Chicken Salad

This easy, healthy Buffalo Chicken Salad is made with Greek yogurt instead of mayo and packs a little spice and tang in every bite.
Prep Time15 minutes
Chilling Time1 hour
Total Time1 hour 15 minutes
Course: Salad
Cuisine: North American
Diet: Gluten Free
Servings: 8 servings
Calories: 136kcal
Author: Olena Osipov

Ingredients

For the Salad:

  • 2 large cooked chicken breasts shredded or cubed (3 cups)
  • 1/2 cup celery finely chopped
  • 1/2 cup carrots grated
  • 1/4 cup red onion finely chopped
  • 1/3 cup roasted cashews chopped
  • 1/4 cup raisins

For the Dressing:

US Customary - Metric

Instructions

  • In a large bowl, add Greek yogurt, hot sauce, garlic powder, pepper and whisk.
  • Add chicken, celery, carrots, red onion, cashews and raisins. Gently mix until combined.
  • Refrigerate for 1 hour as salad tastes best cold. Adjust any seasonings to taste, if you wish. Enjoy cold!

Notes

  • Store: Refrigerate in an airtight container for up to 5 days. I have not tried freezing the salad and am not sure fresh veggies will hold up well to it.
  • How to cook chicken for salad: Here is baked chicken breast and air fryer chicken breast recipes. If you have Instant Pot, you can make Instant Pot chicken breast.
  • Mayo: You can add 1-2 tablespoons of mayo for more classic taste but I find it’s just fine as is.

Nutrition

Serving: 0.5cup | Calories: 136kcal | Carbohydrates: 8g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 38mg | Sodium: 363mg | Fiber: 1g | Sugar: 2g