Buffalo Chicken Salad

The inspiration for this recipe came from Rachael Ray’s Buffalo Chicken Chili recipe. My husband absolutely loves that chili. When I was thinking about what else I could do with chicken salad, I thought of that. Take the same basic ingredients from the chili recipe and make chicken salad.

What you will need…..

First, open a 10 oz. can of white meat chicken and drain it (or 1 cooked & chopped chicken breast). Place into a bowl. Break up larger chunks of the canned chicken with a fork.

Next, add 1/4 teaspoon of garlic powder and 1 teaspoon of Smoked Paprika. McCormick has one in their gourmet collection (glass bottle kind). My Wal-Mart carries this, so this should be pretty easy to find.

Toss the chicken and spices together to coat the chicken.

Then, finely chop 1 celery stalk and finely grate 1 medium carrot.

Next, finely chop 2 tablespoons of red onion.

Add in the carrots, celery, and red onion.

Pour in 3 tablespoons of Franks Red Hot Sauce (Original). I think just about all grocery stores carry this.

Add in 2 tablespoons of reduced-fat mayo and 2 tablespoons of plain non-fat  Greek yogurt.

Stir all ingredients together to combine.

Let chill for 1 hour before serving. Serve on a bed of lettuce or some tasty wheat bread.



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Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.

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