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High-Protein, Quick Buffalo Chicken Salad (No Mayo)

A close-up of a scoop of bright orange buffalo chicken salad topped with diced red onion and celery.

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Make this high-protein, low-carb Buffalo Chicken Salad in under 15 minutes using Greek yogurt for a creamy, healthy twist on the classic. It is great for meal prep.

Ingredients

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  • 3 cups cooked, shredded chicken (rotisserie works well)
  • 1/2 cup plain Greek yogurt (2% or whole milk recommended)
  • 1/4 cup Frank’s RedHot Buffalo Wing Sauce (or preferred brand)
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup crumbled blue cheese or ranch seasoning for extra flavor

Instructions

  1. Place the shredded chicken in a medium mixing bowl.
  2. In a separate small bowl, whisk together the Greek yogurt, Buffalo wing sauce, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.
  3. Pour the wet mixture over the shredded chicken.
  4. Add the chopped celery and red onion to the bowl.
  5. Fold all ingredients together until the chicken is evenly coated.
  6. Stir in optional blue cheese or ranch seasoning, if using.
  7. Taste the salad and adjust seasoning, adding more hot sauce for spice or salt as needed.
  8. Cover the bowl and chill in the refrigerator for at least 15 minutes before serving to allow flavors to combine.

Notes

  • For a cottage cheese version, substitute the Greek yogurt with 1/2 cup cottage cheese blended until smooth.
  • Serve this low-carb buffalo chicken salad over fresh salad greens, in lettuce wraps, or as a filling for a keto buffalo chicken sandwich.
  • This recipe works well for meal prep; store in an airtight container for up to four days.
  • If you want a flavor similar to the Chicken Salad Chick Buffalo Barclay, use a high-quality mayonnaise instead of Greek yogurt, or use a 50/50 mix of both.

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