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Buffalo Chicken Protein Salad - Spicy, Satisfying, and Ready Fast

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings

Ingredients
  

  • Cooked chicken breast: About 3 cups, shredded or diced. Rotisserie works great.
  • Buffalo sauce: 1/3 to 1/2 cup, depending on heat preference. Choose your favorite brand.
  • Plain Greek yogurt: 1/2 cup for creaminess and protein.
  • Light mayonnaise: 2 tablespoons for richness and smooth texture.
  • Celery: 2 stalks, finely chopped for crunch.
  • Carrots: 1 large, grated or finely chopped.
  • Red onion: 1/4 small, minced for bite.
  • Romaine or mixed greens: 6–8 cups, chopped.
  • Cherry tomatoes: 1 cup, halved.
  • Cucumber: 1 small, diced.
  • Blue cheese or feta: 1/4 cup, crumbled (optional but classic).
  • Avocado: 1, sliced (optional for healthy fats).
  • Green onions: 2, thinly sliced.
  • Lemon juice or apple cider vinegar: 1–2 teaspoons to brighten.
  • Garlic powder: 1/2 teaspoon.
  • Salt and pepper: To taste.
  • Olive oil: 1 tablespoon for the greens (optional).

Method
 

  1. Prep the chicken: Shred or dice cooked chicken into bite-size pieces. Pat dry with a paper towel so the sauce clings well.
  2. Make the Buffalo dressing: In a large bowl, whisk Greek yogurt, light mayo, Buffalo sauce, lemon juice, garlic powder, and a pinch of salt and pepper. Taste and adjust heat by adding more Buffalo sauce if you like it spicier.
  3. Toss the chicken: Add chicken to the dressing and stir until evenly coated. Fold in celery, carrots, red onion, and half the green onions.
  4. Build the salad base: In another bowl, toss greens with olive oil, a squeeze of lemon, and a pinch of salt and pepper. Add tomatoes and cucumber.
  5. Assemble: Spoon the Buffalo chicken mixture over the greens. Top with blue cheese or feta, remaining green onions, and avocado slices if using.
  6. Finish and serve: Drizzle a little extra Buffalo sauce over the top if you want more heat. Serve immediately, or keep components separate for meal prep.