Buffalo Chicken Salad

You know what is good about not getting to the grocery for two days now? You get REALLY creative with what you’ve got on hand – and SOMETIMES it turns out really, really good! That is exactly what happened a few weeks ago with this BUFFALO CHICKEN SALAD. In fact, now I’m headed to the grocery so I can make it again!

This chicken salad is so versatile. I love to use it on crisp romaine leaves to create lettuce wraps or simply use it as filling in a high-fiber whole-grain tortillas. The bold flavors also make it great to serve with raw veggies like cucumber slices, baby carrots, and celery sticks to dip in this chicken salad for a quick and easy lunch. Feel free to add a little extra chicken and celery if you like a slightly less creamy chicken salad.

Let me know what you think by sharing your final product on social media! Be sure to tag me : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD. Stay tuned for more recipes to come!

Makes 3 Servings

Use crisp romaine leaves to create lettuce wraps, fill a high-fiber whole-grain tortillas, or use raw veggies like cucumber slices, baby carrots, and celery sticks to dip this quick and easy lunch. Add a little extra chicken and celery if you like a slightly less creamy chicken salad.

INGREDIENTS

1/3 cup olive oil mayonnaise
1-2 tablespoons buffalo wing sauce (such as Frank’s Red Hot)
1/3 cup celery, diced
2 cups cooked skinless chicken breast, shredded
OPTIONAL: Chopped green onions for garnish

METHOD

Combine mayonnaise and wing sauce in a bowl. Add celery and chicken, stirring to combine. Cover and chill until serving.
ALTERNATIVE FLAVOR OPTIONS: Stir 2 to 3 tablespoons crumbled blue cheese into mayonnaise mixture before adding chicken or sprinkle with cheese and chopped green onions when serving.