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Recipe from Simpler Savory

The recipe

Healthy Low Carb Buffalo Chicken Salad

Prep
15 min
Cook
10 min
Total
25 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
360

2× the original author values. Recipe yield: 4 servings.

calories
720

3× the original author values. Recipe yield: 4 servings.

calories
1080
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 cups cooked chicken breast or thighs — shredded or diced
  • 1/3 cup cayenne pepper hot sauce — such as Frank’s RedHot
  • 1 tbsp unsalted butter or ghee — or 1 tbsp olive oil for dairy free
  • 1/4 tsp garlic powder — optional
  • 1/8 tsp kosher salt — to taste
  • 1/2 cup plain Greek yogurt — 2% or full-fat
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice — freshly squeezed, plus more to taste
  • 1-2 tbsp water — to thin to pourable consistency
  • 1/2 tsp dried dill — optional, for ranch vibes
  • 1/4 tsp black pepper — freshly cracked
  • 1/4 tsp kosher salt — to taste
  • 6 cups romaine or mixed greens — chopped and well dried
  • 2 stalks celery — thinly sliced
  • 1/2 English cucumber — thinly sliced; pat dry
  • 1/4 red onion — very thinly sliced; soak if strong
  • 1 carrot — peeled into ribbons or matchsticks, optional
  • 1 cup cherry tomatoes — halved, optional
  • 1/3 cup blue cheese or feta — crumbled
  • 2 tbsp fresh dill or chives — chopped; parsley also works
  • 1 avocado — diced, optional
  • 1 tbsp lemon juice — for finishing, optional

Instructions

  1. In a bowl, whisk Greek yogurt, mayonnaise, and lemon juice until smooth.
  2. Add dried dill (if using), black pepper, and salt, then whisk in 1–2 tablespoons water until the dressing is pourable but still clings to a spoon; taste and adjust seasoning.
  3. Warm a small skillet over medium heat; add hot sauce and butter (or olive oil) and stir until glossy and combined.
  4. Add the shredded or diced chicken, sprinkle in garlic powder and a pinch of salt, and toss until evenly coated and just heated through; remove from heat.
  5. If meal prepping, let the buffalo chicken cool completely before assembling the salad.
  6. Chop romaine, slice celery and cucumber thin, shave carrot into ribbons, and slice red onion paper thin; pat cucumbers dry and spin greens very dry.
  7. Halve cherry tomatoes and dice avocado just before serving to prevent browning.
  8. Add greens to bowls, scatter celery, cucumber, onion, carrot, and tomatoes, then spoon warm buffalo chicken over the top.
  9. Drizzle with the creamy dressing, top with crumbled blue cheese or feta and herbs, add avocado if using, and finish with a squeeze of lemon.
  10. Taste and adjust salt, pepper, and heat with extra hot sauce if desired; serve immediately while chicken is slightly warm and greens are chilled.

Notes

Store components separately for best texture. Buffalo chicken keeps 3–4 days refrigerated in an airtight container; rewarm gently 20–30 seconds if desired and thin sauce with a splash of water if it tightens. Dry greens well and keep 3–5 days with a paper towel to absorb moisture. Dressing keeps up to 1 week chilled. Assemble just before serving to keep greens crisp. For strict low carb, skip carrots and tomatoes and add extra celery and cucumber.

Source: https://simplersavory.com/healthy-low-carb-buffalo-chicken-salad/