Sunday, November 6, 2016

Buffalo Chicken Salad

Looks delicious . . . a salad version of Buffalo Chicken Wings.

Ellie’s Real Good Food is one of my new favorite cooking shows.  When I watched the episode that included this buffalo chicken salad, I had to save it so I can make it in the future.


    • 4 cups chopped, cooked chicken breast
    • ⅓ cup nonfat or low-fat Greek yogurt
    • 2 ½ tablespoons mayonnaise
    • 3 tablespoons cayenne pepper sauce, preferably Frank’s Red Hot
    • 6 celery stalks from the tenderer, inner part of the bunch, cut thinly on the bias, with leaves (4 cups)
    • 2 large scallions, while and green parts, thinly sliced

For serving:

    • 1 head of Romaine lettuce
    • 1/3 cup crumbled blue cheese
    • Additional cayenne pepper sauce, to taste


In a large bowl, combine 
yogurt, mayonnaise, and hot sauce.

Stir in chicken, celery, and scallions . . . toss to combine. 

Salad may be refrigerated.

Serve over a bed of whole Romaine lettuce leaves, garnished with the blue cheese and additional hot sauce if desired.

Makes 6 servings

Serving size: 1 1/3 cup salad and 3-4 lettuce leaves

Per serving: Calories 300; Total Fat 13g (Mono Fat 5.1g, Poly Fat 2.4g, Sat Fat 2.6g); Protein 38g; Carb 7g; Fiber 3g; Cholesterol 120mg; Sodium 550mg


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