Buffalo chicken salad

I love the taste of buffalo sauce, but my tongue can never take too much of it because it's so spicy! I will warn you that this recipe is still pretty spicy, especially if you eat a lot of it without a glass of milk or water, but the tangy greek yogurt does help at least a little bit with balancing the buffalo flavor. 

This recipe is made healthy with the substitution of plain greek yogurt for the regular mayonnaise that most recipes would use. The greek yogurt makes it just as creamy and I think even better than mayo. It is probably partly due to the fact that I haven't been able to even look at mayo since I was in fifth grade when I was dared to eat a whole spoonful of mayo by itself...I tried to do it...However, I immediately threw up in my kitchen sink! GROSS! So yeah ever since then, I refuse to eat mayonnaise✋.🏼 No thank you ma'am! 

You can serve this as a sandwich, lettuce wraps, on top of a green leaf salad, or even as an appetizer dip with crackers/chips or with celery. Be creative!

Yields about 4 cups of chicken salad.


  • 5-6 oz non-fat plain Greek yogurt
  • 1/3 cup Franks Red Hot Wings Buffalo sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp fresh ground black pepper
  • 1 lb boneless, skinless chicken breast, shredded
  • 2 celery stalks, finely chopped
  • 1/2 cup cilantro, minced
  • Optional: 1/2 cup (2 oz) crumbled blue cheese (I omitted this because I can't stand blue cheese, but if you're a fan, go for it!)


  1. In a large bowl, whisk together yogurt, buffalo sauce, garlic powder, and black pepper.
  2. Stir in chicken, celery, cilantro, and optional blue cheese.
  3. Refrigerate until serving or up to 5 days in the fridge.

{Recipe from Prevention RD}