Buffalo Chicken Salad
If you’re looking for a cool and refreshing lunch made healthier, check out Buffalo Chicken Salad! They’re sandwiches made with Greek yogurt instead of mayonnaise and bell pepper for crunch.
What’s your favorite kind of sandwich?
When I’m ordering lunch at a deli, I like to order chicken salad. Not the actual salad with lettuce like my chicken fajita salad but the creamy sandwich kind.
I must say not all chicken salad sandwiches are created equally; I don’t like mine with fruit or nuts. And I always prefer mayonnaise.
That’s why I usually make creamy chicken salad at home, especially when it’s hot outside.
Then I got the idea to spice it up and make Buffalo Chicken Salad!
Inspired by my buffalo wings, it’s a creamy chicken salad with hot sauce and ranch added.
Typically you serve hot wings with celery, but I don’t like celery so I used bell pepper instead for crunch.
Now I love my fair share of mayonnaise-based chicken salads. In fact, I prefer it.
However as I get older, I realize I need to start making some healthier choices (especially to balance all the ice cream recipes I eat).
Plus I get a lot of requests from you about healthy recipes for two.
With my hummus chicken salad, I swapped hummus for mayo.
With these buffalo chicken salad sandwiches, I used Greek yogurt instead of mayo. It does make the dressing a bit tangier, but it balances the ranch and hot sauce.
Plus yogurt has less fat and more protein. Win win.
For serving, use whole wheat bread or pita pockets. Or skip the carbs altogether and use lettuce like I did with my shrimp lettuce wraps.
Why You’ll Love This Buffalo Chicken Salad Recipe
- Made healthier with Greek yogurt!: Swap out the mayonnaise for yogurt. Still creamy but with less fat and more protein.
- Includes directions on how to cook chicken!: I very rarely have leftover chicken, so my recipe includes how to cook chicken so you’re not looking up yet another recipe. However if you do have leftovers, you can use 2 cups cooked chicken.
- Lunch for two! This small batch recipe makes enough for 4 sandwiches so you’re not stuck with leftovers all week.
Ingredients For Buffalo Chicken Salad
Here’s what you need to make your buffalo chicken salad sandwich:
- Vegetable oil: Needed to cook the chicken
- Chicken: I will always recommend chicken thighs because dark meat is moister than white meat, but you can also use chicken breast.
- Greek yogurt: Make sure it’s plain yogurt and not flavored (vanilla will not taste good!)
- Ranch dressing: I added a small amount since ranch and buffalo wings go hand-in-hand
- Hot sauce: Can’t have buffalo wings without hot sauce!
- Garlic powder and salt: Seasonings so your chicken salad isn’t bland
- Bell pepper and onion: Crunch added to an otherwise soft salad
How To Make Buffalo Chicken Salad
Ready to make your buffalo chicken salad recipe? Heres how!
- Cook chicken in hot oil on one side until brown then flip and cook until the internal temperature is 165F.
- Whisk together yogurt, ranch, hot sauce, garlic powder, and salt.
- Mix in the cooked chicken, bell pepper, and onion.
- Refrigerate for a minimum of 1 hour (preferably overnight) or until cold and the flavors had time to develop.
Refrigerate leftover chicken salad for up to 4 days.
More Buffalo Chicken Recipes
Are you a buffalo chicken fanatic? Check out these other spicy chicken recipes:
Buffalo Chicken Salad
If you’re looking for a cool and refreshing lunch made healthier, check out Buffalo Chicken Salad! They’re sandwiches made with Greek yogurt instead of mayonnaise and bell pepper for crunch.
Ingredients
- 1 tablespoon vegetable or olive oil
- 2 boneless, skinless chicken thighs or 1 chicken breast, cut into 1-inch pieces*
- 1/2 cup plain Greek yogurt
- 2 tablespoons ranch dressing
- 2 tablespoons hot sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- Half of a green or sweet bell pepper, diced (roughly 1/2 cup)
- 1/4 cup diced yellow or white onion
- Bread and lettuce, for serving
Instructions
- In a large skillet over medium heat, heat the oil. Once hot, season the
chicken with salt then add to the skillet in one layer. Cook for 3-4
minutes or until browned then flip and cook for another 3-4 minutes or until the internal temperature reaches 165F. - In a large bowl, whisk together the yogurt, ranch, hot sauce, garlic powder, onion powder, and salt. Taste and add more hot sauce if desired.
- Stir in the cooked chicken, bell pepper, and onion. Refrigerate for at least 1 hour (preferably overnight) or until cold.
Refrigerate leftover chicken salad for up to 4 days.
Notes
- *You can also use 2 cups already-cooked chopped or shredded chicken.
- Enjoyed this recipe? Check out Creamy Chicken Salad and Hummus Chicken Salad.
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Squirrel is going to love youforever for this delish salad. Yum!
I’m a huge chicken salad and buffalo chicken fan. I love that you made this with Greek yogurt. Sounds perfect for lunch.
This little sandwich sounds like it has a TON of flavor!
Carla,
This sounds like a terrific lunch for my son. I’m a fan of the ginger paste–and leave it at my mother-in-law’s house often enough. It’s so very handy.
Thanks!
This sandwhich looks delicious. I’m not sure whether we can get those whole weat pockets in The Netherlands as well, so I might try this with pitas maybe.. Anyway, thanks for sharing!
Regular pita bread or even regular sandwich bread will work! I’ve also eaten it on a bagel once.
I’m making this for my husband, but not as a sandwich. I’m going to send it with him for lunch, with pita chips and celery sticks on the side, sort of as a dip.
I’ve become allergic to eggs! Mayonnaise is enough to set me off. Anytime you publish a recipe without eggs, I am grateful!
Oh good I’m glad this chicken salad will work for you!