Buffalo Chicken Salad (High-Protein)
This Buffalo Chicken Salad is a quick, no-cook, high-protein recipe ready in under 10 minutes. Buffalo sauce brings tangy heat, while crisp fresh vegetables and a creamy Greek yogurt dressing create a lighter, protein-packed alternative to traditional mayo-based chicken salad.
Servings: 4 Servings
Calories: 303kcal
Ingredients
- 2 Cups Rotisserie Chicken shredded
- 1 Cup Cucumber chopped
- 1 Cup Bell Pepper chopped (orange or red will work)
- 1 Cup Greek Yogurt 2% milkfat
- ½ Cup Feta Cheese I use a fat free feta
- ¼ Cup Cilantro chopped
- 1 Tablespoon Taco Seasoning
Instructions
- Shred rotisserie chicken by pulling it apart with two forks or your fingers, removing any bones or skin. Chop cucumber, bell pepper, and cilantro into uniform pieces. In a large bowl, combine Greek yogurt, taco seasoning, chopped cilantro, and buffalo sauce, and stir until completely combined.
- Add the chicken and veggies to the sauce bowl and stir until everything is evenly coated. Serve immediately for a fresh, crunchy salad, or refrigerate in an airtight container for a few hours to let the flavors meld.
Notes
- Warm Chicken = Better Flavor Absorption: Shredding chicken while it's still warm from the rotisserie (around 145°F) opens up the protein fibers, allowing the buffalo sauce to soak in better (up to 15% more) than with cold chicken. If your chicken is cold, just microwave it for about 20 seconds before shredding.
- Feta Helps Keep It Creamy: Feta's natural sodium phosphate acts as an emulsifier, preventing the proteins in the dressing from separating. Fat-free feta works well too!
Nutrition
Calories: 303kcal | Carbohydrates: 7g | Protein: 42g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Trans Fat: 0.003g | Cholesterol: 126mg | Sodium: 649mg | Potassium: 200mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1318IU | Vitamin C: 49mg | Calcium: 63mg | Iron: 0.3mg
