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Quick High-Protein Buffalo Chicken Salad (No Mayo)

A close-up of vibrant, shredded buffalo chicken salad mixed with red onion and green peppers served on a white dish.
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Make this healthy, high-protein Buffalo Chicken Salad in under 15 minutes. We use Greek yogurt for a creamy, tangy texture, making it a perfect low-carb lunch or meal prep option.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1/2 cup plain Greek yogurt (2% or whole milk)
  • 1/4 cup Frank’s RedHot Buffalo Wing Sauce (or preferred brand)
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1 tablespoon fresh chives, chopped

Instructions

  1. Place the shredded chicken in a medium mixing bowl.
  2. In a separate small bowl, whisk together the Greek yogurt, Buffalo wing sauce, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until smooth.
  3. Pour the sauce mixture over the shredded chicken.
  4. Add the chopped celery and red onion to the bowl.
  5. Mix all ingredients gently until the chicken is evenly coated.
  6. Stir in the optional fresh chives, if using.
  7. Taste the salad and adjust seasoning or heat level as needed.
  8. Serve immediately or chill for 30 minutes to allow flavors to combine.

Notes

  • For a cottage cheese chicken salad variation, substitute half of the Greek yogurt with small-curd cottage cheese blended until smooth.
  • Serve this spicy chicken salad over mixed greens for a light dinner, in lettuce cups for a low-carb option, or on whole-grain bread for a sandwich filling.
  • This recipe is excellent for meal prep; store in an airtight container for up to four days.

Nutrition

Find it online: https://daisyrecipe.com/buffalo-chicken-salad-recipe-quick-easy/