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Buffalo Chicken Salad

average rating is 3 out of 5, based on 150 votes

Pair with roasted Brussels sprouts or sautéed zucchini for a complete meal.
Add a side of cauliflower rice for a low-carb, fiber-rich addition.
Top with crumbled feta or blue cheese (if dairy is tolerated) for an extra flavor boost.

Serves

Prep Time

N/A

Total Time

N/A

Calories

280 Protein

38 Fat

8 Carbs

9 Tags:

Buffalo chicken salad high-protein salad low-fat chicken salad healthy buffalo chicken Greek yogurt dressing diabetic-friendly salad SOZA weight loss recipe keto buffalo chicken Mediterranean diet meal low-carb salad

Ingredients

For the Buffalo Chicken

1 lb boneless, skinless chicken breast (organic recommended)
¼ cup hot sauce (such as Frank’s Red Hot, no sugar added)
1 tbsp extra virgin olive oil
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp sea salt
¼ tsp black pepper

For the Greek Yogurt Dressing

½ cup plain Greek yogurt (full-fat or low-fat)
1 tbsp lemon juice
1 tbsp apple cider vinegar
½ tsp garlic powder
½ tsp onion powder
½ tsp dried dill
¼ tsp sea salt
¼ tsp black pepper
2 tbsp unsweetened almond milk (to thin, if needed)

For the Salad

4 cups mixed greens (such as romaine, arugula, or spinach) (organic recommended)
½ cup cherry tomatoes, halved (organic recommended)
½ cup cucumber, sliced (organic recommended)
¼ cup shredded carrots (organic recommended)
¼ small red onion, thinly sliced (organic recommended)
¼ avocado, sliced (optional for extra healthy fats)

Directions

Step 1: Cook the Buffalo Chicken

Preheat grill or skillet to medium-high heat.
In a bowl, mix hot sauce, olive oil, paprika, garlic powder, onion powder, salt, and pepper.
Coat the chicken breasts with the Buffalo sauce mixture.
Grill for 5-6 minutes per side or until the internal temperature reaches 165°F (74°C).
Remove from heat, let rest for 5 minutes, then slice into strips.

Step 2: Make the Greek Yogurt Dressing

In a bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, onion powder, dill, salt, and pepper.
Add almond milk to thin the dressing, if needed.
Store in the fridge until ready to use.

Step 3: Assemble the Salad

In a large bowl, add mixed greens, cherry tomatoes, cucumber, shredded carrots, and red onion.
Top with sliced Buffalo chicken and drizzle with Greek yogurt dressing.
Garnish with avocado slices (if using).