When the weather is hot, no need to turn on the oven for lunch. Buffalo chicken salad can be served in wraps, or on crackers with veggies.
We love fast and easy meals in summer. Even though winter stretches on long, some mid-summer days get pretty dang hot. We also have very long days in early fall where we are harvesting the garden and putting things up.
You can use any chicken, whether you canned it yourself or bought it at the store. Leftover rotisserie chicken also works well! We love meals that just come together easy like Grilled Chicken Pasta Salad. You can also serve a scoop of this over a Fresh From the Garden Salad if you are low carb.
Key Ingredients
Chicken - Any type of already cooked chicken will work here!
Greek Yogurt - Not just for protein hacks, we simply enjoy the taste of yogurt in this dish.
Hot Sauce - We aren't using premade buffalo sauce. Just our favourite hot sauce makes the yogurt perfect.
Veg - Onion and celery give the perfect crunch.
Seasoning - Salt, dill, and garlic. Simple, easy, delicious.
How to Make Buffalo Chicken Salad Wraps
***See recipe card below for precise measurements and instructions.***
Step 1: Add all ingredients to a large bowl.
Step 2: Mix to combine and pop in the fridge.
FAQs
We butcher our own chickens, and love to can some instead of just freeze everything. Canned chicken, whether you buy it or do it yourself, is a really great pantry staple to keep on hand! And I won't tell if you just pick up a rotisserie chicken on your Costco run. You'll use the entire thing to get 4 cups of chicken, which is still a super affordable family meal.
We love the taste, and of course it's a recent protein hack to use it in everything. We love to make our own yogurt, and then strain it for Greek-style. We've also used our Raw Milk Sour Cream in this, or stirred in some homemade mayo. Feel free to mix up whichever you have on hand and love the taste of to get the full measurement needed.
Photos by Megan Hampton
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Buffalo Chicken Salad
Ingredients
- 4 cups shredded chicken
- 1 ½ cups Greek yogurt
- 2 - 4 tablespoons hot sauce to heat preference
- ½ onion diced small
- 3 rib celery diced small
- 1 ½ teaspoons dill
- 1 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- Add all prepped ingredients to a large mixing bowl.
- Stir to combine, breaking up the chicken some.
- Serve immediately or chill for later. Use within 3 days.
Notes
- Serve in wraps, on crackers, or with veggies.
- You can use canned chicken from the store, home-canned chicken, or even pick up a rotisserie chicken.
- Feel free to use sour cream or mayo for part of the yogurt for a new taste.
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