Thursday, June 6, 2013

Buffalo Chicken Salad

I love homemade chicken salad. I also lurve buffalo chicken. I thought, why not put the 2 together? Excellent choice.

This salad comes together fast. I used leftover rotisserie chicken, so the salad came together really fast. Another convenient fact is that it's served cold. This came in handy the other night when the hubby had to work late, so I ate early by myself. It was nice to not have to keep something warm in the oven, worrying if it was overcooking and/or drying out. The hubby came home, I toasted some buns (hamburger buns, ahem), and he had dinner.

These were picky-hubby approved. I didn't even tell him that I health-ified this recipe, using Greek yogurt instead of mayo. I'm almost certain that if I had told him before he ate the sandwiches, he would have told me he didn't like them. The hubby is not into calorie counting :)

I used the leftovers of this salad the next day for lunch sandwiches, and it still tasted top-notch. The amount of buffalo sauce I used produced a medium-to-low heat, so you could definitely add more if you want your salad hotter.

Ingredients (makes 4 servings)-

2 cups cooked chicken, chopped
2 celery stalks, diced
1/4 cup blue cheese crumbles
1/4 cup plain Greek yogurt
2-3 tbsp buffalo sauce


1. Mix all ingredients together in a bowl until well combined.
2. Serve on sandwiches, over lettuce, or on crackers.

*Recipe adapted from The Novice Chef*

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