Ingredients
Scale
- 2 cups cooked shredded chicken
- 1/4 cup buffalo sauce
- 1 cup chopped celery
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large bowl, combine shredded chicken and buffalo sauce, mixing well.
- Add chopped celery and stir to combine.
- In a small bowl, whisk together Greek yogurt, lemon juice, salt, and pepper to make the dressing.
- Pour the dressing over the chicken mixture and toss to coat evenly.
- Serve immediately garnished with fresh parsley or refrigerate for 10 minutes for a chilled salad.
Notes
- You can substitute Greek yogurt with mayonnaise for creamier texture.
- Adjust buffalo sauce to taste for spiciness.
- This salad keeps well in the refrigerator for 2 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Method: Mixing and tossing
- Cuisine: American
- Diet: High Protein, Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg