Description
This Buffalo Chicken Salad is a lean, high-protein lunch packed with spicy flavor and crunchy vegetables. It’s perfect for post-workout recovery or a healthy midday meal that keeps you full and energized.
Ingredients
2 boneless, skinless chicken breasts
1/4 cup hot sauce (like Frank’s RedHot)
1/2 cup plain Greek yogurt
2 stalks celery, chopped
1 large carrot, shredded
4 cups mixed greens (romaine, spinach)
1 tbsp olive oil
1 tsp garlic powder
Salt and black pepper to taste
Instructions
1. Preheat oven to 375°F.
2. Season chicken breasts with garlic powder and black pepper.
3. Bake chicken for 20–25 minutes or until fully cooked.
4. In a bowl, whisk together hot sauce, Greek yogurt, and olive oil.
5. Once chicken cools, shred with two forks.
6. Toss shredded chicken in the sauce mixture until evenly coated.
7. Chop celery and shred the carrot.
8. Assemble salad by placing mixed greens in a bowl and topping with buffalo chicken, celery, and carrots.
9. Serve immediately for best flavor and texture.
Notes
Bake or grill chicken instead of frying for leaner results.
Mix dressing right before serving to keep greens crisp.
Use a meat thermometer to ensure chicken reaches 165°F.
Marinate chicken in hot sauce for extra flavor.
Adjust spice level with more or less hot sauce or a splash of lemon juice.
Store chicken separately from greens for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad, Lunch, High Protein
- Method: Baking, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg