Shredded Buffalo Chicken Salad
Power through your week with this high protein, Shredded Buffalo Chicken Salad recipe. Enjoy it with sliced red peppers, tuck it inside of a wrap or serve it over your favorite salad. This chilled buffalo chicken salad recipe is a fun and delicious twist on buffalo chicken dip but with extra protein. In fact, it has 27 grams of protein, so you’ll feel full and satisfied.
Ingredients Needed for Shredded Buffalo Chicken Salad
- Chicken – You’ll need one pound of Smart Chicken’s chicken breasts or their chicken tenderloin product for this recipe. Boil a pot of water and cook the chicken for 15 minutes or until it’s cooked through. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.
- Once the chicken is cool to touch, begin shredding it using your hands or two forks. Once it’s well shredded, give it a rough chop so the pieces are small and easy to eat.
- Dressing – Combine 0% Greek yogurt, fresh squeezed lemon juice, buffalo sauce and softened cream cheese in a mixing bowl.
- Vegetables – You’ll need finely diced yellow onion and celery for this recipe.
- Seasoning – Season this dish with kosher salt and pepper. Option to add a touch of garlic powder too.
How to Make Shredded Buffalo Chicken Salad
In a mixing bowl, combine 0% Greek yogurt, fresh squeezed lemon juice, buffalo sauce, and softened cream cheese. Mix well. Refrigerate until ready to use.
Boil a pot of water or broth and add the chicken breasts. Cook for 15 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit to ensure doneness. Drain the water from the chicken and set aside to cool.
Once the chicken is cool to touch, begin shredding it using two forks or your hands. Once it’s well shredded, give it a rough chop to make sure the chicken is in small pieces and easy to eat.
Assemble the Chicken Salad
Add the chicken to a large mixing bowl. Then, add the finely diced onion and celery. Season with kosher salt and black pepper. Option to add a touch of garlic powder too. Next, add the buffalo dressing and mix until well combined. Top with freshly chopped parsley and enjoy.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Serve chilled for a quick lunch or mid-day snack.
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Shredded Buffalo Chicken Salad
Equipment
- 1 small mixing bowl
- 1 large mixing bowl
- 1 pot
Ingredients
Chicken Salad
- 1 lb. chicken breasts, boiled and shredded
- ⅓ cup celery, finely diced
- ⅓ cup yellow or red onion, finely diced
- salt, to taste
- black pepper, to taste
- Italian parsley , as garnish
Dressing
- ½ cup 0% Greek yogurt
- 2 tablespoons cream cheese, room temperature
- 2 tablespoons buffalo sauce, store bought is fine
- 1 tablespoon lemon juice, fresh squeezed
Instructions
- In a mixing bowl, combine 0% Greek yogurt, fresh squeezed lemon juice, buffalo sauce, and softened cream cheese. Mix well. Refrigerate until ready to use.
- Boil a pot of water and add the chicken breasts. Cook for 15 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit to ensure doneness. Drain the water from the chicken and set aside to cool.
- Once the chicken is cool to touch, begin shredding it using two forks or your hands. Once it’s well shredded, give it a rough chop to make sure the chicken is in small pieces and easy to eat.
Assemble the Shredded Buffalo Chicken Salad
- Add the chicken to a large mixing bowl. Add the finely diced onion and celery. Season with salt and black pepper. Add the buffalo dressing and mix until well combined.
- Top with freshly chopped parsley and enjoy.
