Healthy Buffalo Chicken Salad Recipe
Servings: 6 servings
Calories: 208kcal
This lightened-up Dairy Free Buffalo Chicken Salad is going to be your new go-to lunch. It's packed with so much protein, veggies, and flavor that you'll want to eat it again and again!
Print Recipe
Equipment
- Vegetable chopper optional
Ingredients
- 4 cups shredded chicken (500g) can use rotisserie, canned, grilled, Basic Shredded Chicken, etc.
- 1 red bell pepper (130g) finely diced
- 4 celery stalks (185g) finely diced
- 1/2 red onion (120g) finely diced
- 2 small carrots (120g) finely diced
- 1/3 cup buffalo sauce (80g)
- 1/3 cup light mayo or Greek yogurt
- salt and pepper to taste
Instructions
- In a large mixing bowl, add all the ingredients. Fold until all ingredients are mixed thoroughly.
- Taste and add any salt and/or pepper to taste.
- Serve as a sandwich, on toast, in a wrap or lettuce wrap, over a bed of greens or enjoy as is!
Notes
To store: store chicken salad in an airtight container in the fridge for 5-6 days.
Nutrition
Serving: 1/6 of recipe (200g) | Calories: 208kcal | Carbohydrates: 8g | Protein: 26.7g | Fat: 7.7g | Saturated Fat: 1.4g | Fiber: 1.8g | Sugar: 3.6g