Print

High Protein Buffalo Chicken Salad

High Protein Buffalo Chicken Salad - recipe card
Print Recipe

A creamy, spicy Buffalo chicken salad made with shredded chicken breast, tangy Greek yogurt, and bold hot sauce. This high-protein dish delivers 42 grams of protein per serving, making it an ideal lunch or post-workout meal. Serve cold or at room temperature for a satisfying, no-cook option.

Ingredients

Scale
  • 3 cups (about 1 lb) cooked chicken breast, shredded (see note)
  • 1/2 cup plain full-fat Greek yogurt
  • 1/4 cup buffalo hot sauce (such as Frank’s RedHot)
  • 2 tbsp blue cheese crumbles
  • 2 tbsp celery, finely diced
  • 2 tbsp red onion, finely diced
  • 1 tbsp fresh chives, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika (optional, for depth)

Instructions

  1. Shred the cooked chicken breast into small, bite-sized pieces using two forks or a hand mixer. For the best texture, shred while the chicken is still warm, as it breaks apart more easily and absorbs the dressing better.
  2. In a large mixing bowl, combine the plain full-fat Greek yogurt, buffalo hot sauce, kosher salt, black pepper, garlic powder, and smoked paprika (if using). Whisk until smooth and evenly blended. The yogurt base provides creaminess and tang while boosting protein significantly compared to traditional mayonnaise.
  3. Add the shredded chicken to the bowl with the dressing. Fold gently with a rubber spatula until every piece of chicken is evenly coated. Avoid overmixing, which can break the chicken into a paste. Let the mixture sit for 2 minutes to allow the flavors to meld.
  4. Fold in the finely diced celery, red onion, and half of the blue cheese crumbles. Stir just until distributed. The celery adds crunch and freshness, while the blue cheese provides a salty, tangy counterpoint to the heat.
  5. Taste the salad and adjust seasoning with additional salt, pepper, or hot sauce as desired. For maximum heat, add another 1-2 teaspoons of buffalo sauce, but note that this may thin the dressing slightly.
  6. Transfer the chicken salad to a serving bowl or airtight container. Sprinkle the remaining blue cheese crumbles and minced chives on top for garnish. Refrigerate for at least 30 minutes before serving to allow the flavors to fully develop, though it can be eaten immediately.
  7. Serve the Buffalo chicken salad over a bed of mixed greens, in lettuce wraps, on whole wheat toast, or stuffed into a hollowed bell pepper. Each serving provides 42 grams of protein to support muscle recovery and satiety.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. Freezing: Not recommended, as the yogurt-based dressing may separate upon thawing and the texture of the celery will become watery. Reheating: This salad is best served cold or at room temperature. For a warm version, gently heat in a skillet over low heat for 2-3 minutes, stirring occasionally, but do not microwave as it can cause the yogurt to curdle. To boost protein further, stir in 1/2 cup (120g) nonfat cottage cheese (adds about 12g protein per serving) before serving.

Nutrition

Keywords: buffalo chicken salad, high protein salad, shredded chicken salad, Greek yogurt chicken salad, spicy chicken salad, keto chicken salad, meal prep salad, healthy chicken salad, low carb chicken salad, easy lunch recipe

Find it online: https://thehighproteinrecipes.com/high-protein-buffalo-chicken-salad/