Ingredients
Scale
- 3 cups cooked boneless skinless chicken breasts (about 1 ¼ pounds or 3 small/medium breasts), ½-inch-diced
- 2 medium stalks celery, ¼-inch diced (about 1 cup)
- 3 green onions, thinly sliced (about ½ cup)
- 1 medium carrot, shredded (about ½ cup)
- 1 medium orange or yellow bell pepper, finely chopped (about 1 cup)
- ½ cup plain nonfat Greek yogurt
- ¼ cup Buffalo sauce (such as Frank’s)
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Crumbled blue cheese or feta (optional)
Instructions
- In a large bowl, combine the diced chicken, celery, green onions, shredded carrot, and chopped red bell pepper.
- In a separate bowl, whisk together the Greek yogurt, Buffalo sauce, garlic powder, salt, and pepper, until well combined.
- Pour the dressing over the chicken mixture and toss to coat evenly.
- Serve as a filling for sandwiches, inside lettuce cups, as a dip with crackers, or in a wrap.
- If desired, sprinkle with crumbled blue cheese prior to serving.
Notes
- Use fresh chicken breasts for the best texture.
- Greek yogurt keeps it creamy without excess mayo.
- For a milder taste, reduce the Buffalo sauce.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg