Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/4 cup buffalo sauce
- 1 cup celery, sliced
- 1 cup carrots, shredded
- 1/4 cup Greek yogurt or ranch dressing
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Instructions
- In a bowl, toss shredded chicken with buffalo sauce until well coated.
- Add Greek yogurt or ranch dressing and mix to combine.
- Stir in sliced celery, shredded carrots, and chopped parsley.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for up to 2 days for meal prep.
Notes
- You can substitute Greek yogurt with sour cream or mayonnaise for creamier texture.
- Adjust the buffalo sauce level for spiciness preference.
- This salad pairs well with lettuce wraps or served over mixed greens.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Method: Stir-fry/Assemble
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180 Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg