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Buffalo Chicken Salad

4.64 from 25 votes

This easy Buffalo Chicken Salad recipe can be made ahead for lunches throughout the week.

Prep Time: 5

Cook Time: 0

Total Time: 5

Yield: 2 servings

Course: Lunch, Meal Prep

Cuisine: American

Ingredients

6 1/2 ounces cooked chicken breast or canned (from an 8 oz breast, cubed)
1/4 cup red onion (plus more for garnish)
1/2 celery stalk (plus leaves for garnish)
1 baby carrot
1/4 cup mayo
1/4 cup Frank’s hot sauce (or more to taste)
6 baby romaine lettuce leaves (or your favorite lettuce for wraps)
light blue cheese dressing (optional for topping)

Instructions

If you need to cook the chicken in the slow cooker, cover it with water 4 hours on low then shred. Use a rotisserie chicken breast or even canned chicken works here.
In a mini chopper, chop all the veggies, then add the chicken and pulse a few times.
Transfer to a bowl and mix with the mayo and hot sauce, adding more to taste.
To serve, spoon into lettuce wraps and garnish with red onion, celery leaves and more hot sauce.

Nutrition

Serving: 1/2, Calories: 359kcal, Carbohydrates: 4g, Protein: 30g, Fat: 24g, Saturated Fat: 4g, Cholesterol: 90mg, Sodium: 1401.5mg, Fiber: 1g, Sugar: 2.5g

- WW Points: 7

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