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Buffalo chicken salad on top of some arugula in a bowl. It is topped with lemon wedges. In front of it is half a lemon and behind it is a plate of carrots and celery.
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5 from 3 votes

Buffalo Chicken Salad

Buffalo chicken salad combines two classic flavors, buffalo and ranch, into a protein-packed, gluten-free, and healthy chicken salad recipe. Serve it in a salad, in a sandwich, on lettuce wraps, or just eat as is. Perfect for meal prep or a quick and easy lunch.
Course Main Course
Cuisine American
Keyword buffalo chicken salad, buffalo ranch chicken salad, healthy buffalo chicken salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 cups
Calories 221kcal
Author Kelly

Ingredients

  • 4 cups shredded chicken (1 pound)
  • 1 cup shredded carrots (95 grams)
  • 1 cup diced celery (120 grams)
  • 1/2 cup greek yogurt (I used 0% fat)
  • 1/4 cup mayo (store bought or homemade)
  • 3 tablespoons hot sauce
  • 1 1/2 tablespoons ranch seasoning
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, roughly chopped
  • salt and pepper, to taste

Instructions

  • Make the chicken salad. Add your shredded chicken, carrots, celery, greek yogurt, mayo, hot sauce, ranch seasoning, lemon juice, dill, and salt and pepper to a medium bowl. Mix well to combine. Adjust according to taste.
  • Enjoy! Serve in a salad, on a sandwich, on lettuce wraps, or just eat as is. Store in a tightly sealed glass container in the fridge for up to 4 days.

Notes

you can use a mix of greek yogurt and mayo or all of either one

Nutrition

Serving: 1cup (147 grams) | Calories: 221kcal | Carbohydrates: 3.3g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 6.5g | Cholesterol: 75mg | Sodium: 311mg | Potassium: 229mg | Fiber: 0.9g | Sugar: 1.9g | Vitamin A: 2904IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg