Buffalo Chicken Salad is a quick, healthy and easy take on traditional buffalo chicken. At work about once a month, they have a buffalo chicken salad. I love it, but I don’t always want to be eating fried chicken midday. Here’s a healthier alternative to a slice of heaven.
Not sure if you’re aware, but I love buffalo chicken in all it’s forms.
I was first introduced to buffalo chicken dip by Sarah, the Blonde Giraffe, when we both lived in Arizona. Her and her husband became goods friend of mine from the Crossfit gym we attended. They’re seriously some of the nicest people I know and made me feel welcome in a new city. After I graduated from grad school, I moved back to Utah and kinda forgot about buffalo chicken dip. But I would get a buffalo chicken sandwich on the regular.
It wasn’t until a few years ago that I tried my hand at buffalo chicken dip. It’s now a staple at our house every football season. I never thought about a buffalo chicken salad until my coworker, Tonya, would talk about its amazingness. I decided to try it, and boy was it amazing! People always talk about how healthy eating is boring so I thought this would be a great alternative and addition to the recipe toolbox.
Make this buffalo chicken salad now and for lunches this week!
- 1 tbs olive oil (not extra virgin)
- 1 lb chicken cubed
- 1 cucumber quartered
- 2 tomatoes chopped
- 3 celery stalks chopped
- 1/2 cup blue cheese crumbles
- 6 big handfuls of greens (I did power greens because I love the combo of spinach, kale, and arugula)
- 1/2 of Franks Red Hot Sauce (more if you like spice or saucy chicken)
- Greek Yogurt Ranch Dressing:
- 1/2 cup plain Greek yogurt
- 1/4 cup water or milk/milk alternative
- 2 tbs dried parsley
- 1 tbs dried chives
- 1 tsp dried dill
- 2 tsp onion powder
- 2 tsp garlic powder
- Salt and pepper to taste
- Warm olive oil in a medium to large sauce pan.
- When oil is warm, add, seasoning (salt, pepper, onion and garlic powder), and cook chicken.
- Once chicken is cooked, remove from heat and set aside in a large bowl.
- Add the Frank’s Hot Sauce to the bowl of chicken and coat.
- Make your ranch:
- In a large bowl, mix together the Greek yogurt, water/milk, parsley, chives, dill, onion powder, garlic powder, and salt and pepper.
- Now make your salad:
- In a bowl or tupperware (if you’re prepping meals), add 2 big handfuls of greens.
- Next add 1/3 of the cucumbers, tomatoes, celery, and blue cheese.
- Then add about 1/3 of the coated chicken.
- Drizzle with ranch if you’re eating right way or place in a small container to take with you.
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11 Responses
Elise Cohen Ho
I am saving this recipe for my son. he will love it.
Atim Effiong
Awesome, it’s pretty delicious!
Ifeoluwa
Omg this look so delicious! and it’s healthy, going to try making this ✨
Atim Effiong
I hope you enjoy it when you make it!
Dori
So bright and colorful! Can’t wait to try this. It looks delicious!
Atim Effiong
Thank you! It turned out great!
rachel
Oh yum! Count me in as someone who also loves buffalo chicken in all its forms, and I like the idea of this healthier take.
Atim Effiong
Yes, I’m glad I’m not alone! Enjoy this option 🙂
Nicole @ Fitful Focus
This looks delicious! I haven’t had buffalo chicken in a while. Now I’m craving it!
Atim Effiong
It’s so delicious! Enjoy it when you make it 🙂
Meal Plan #13: Protein Packed Salads | EffiFit
[…] Buffalo Chicken Salad: is one of my favorite creations. It puts a healthier spin on the traditional buffalo chicken which is usually fried. Here, you get all the same tastes without the extra stuff. And the ranch dressing in this one is made with Greek yogurt to give you even more protein. This salad is loaded with vegetables and ready to eat in 20 minutes! […]