Shredded Buffalo Chicken Salad
Power through your week with this high protein, shredded buffalo chicken salad. Enjoy it with sliced red peppers, tuck it inside of a wrap or serve it over your favorite salad.
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
Equipment
- 1 small mixing bowl
- 1 large mixing bowl
- 1 pot
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.
Video
Nutrition
Serving: 1serving, Calories: 177kcal, Carbohydrates: 3g, Protein: 27g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 81mg, Sodium: 401mg, Potassium: 510mg, Fiber: 0.4g, Sugar: 2g, Vitamin A: 171IU, Vitamin C: 4mg, Calcium: 47mg, Iron: 0.5mg