Light Buffalo Chicken Salad

Total Time
40mins
Prep 25 mins
Cook 15 mins

Light, and very yummy! Slightly adapted from an Ellie Krieger recipe from Healthy Appetite on the Food Network.

Ingredients Nutrition

Directions

  1. Fold one sheet of paper towel into quarters and place on a small plate. Spoon yogurt onto paper towel and refrigerate for about 20 minutes. This will allow it to drain and thicken.
  2. Whisk buttermilk, thickened yogurt and mayonnaise until smooth. Add vinegar and sugar and combine well. Stir in blue cheese and pepper, to taste.
  3. Combine hot sauce and oil. Add chicken and coat well. Barbecue chicken until cooked through. Cut chicken into bite size pieces for the salad.
  4. Place salad ingredients on plates. Top with dressing and chicken. Serve with extra hot sauce, if desired.
Most Helpful

5 5

Healthy goodness. I really loved the flavor combinations in this healthy dinner salad. The hot sauce (I used Frank's) played nicely off of the creamy/cool salad dressing. I used feta instead of blue cheese (due to an allery). Delicious, easy and healthy. Love it!

5 5

This is a great, quick recipe when made with leftover chicken like I did. I simply sliced some roast chicken and warmed it in a skillet with the hot sauce and a bit of oil. Then served as directed except w/ grated carrots. The dressing didn't taste low-fat; I will try adding non-fat yogurt to my usual blue-cheese dressing in the future!

5 5

Scrumptious lunch! I didn't have celery and used grated carrot instead of sliced. I can't wait to share it with dh. Thanks for sharing the recipe!