Usually when I throw some things together haphazardly and call it a salad, it’s not especially worthy of being posted. There’s an exception to every rule, though, and this salad is it. This is also one of those salads where you can do as you please, and add what you like, and make the chicken any way you like, but I strongly urge you to try it my way. The dressing starts out as Greek yogurt, and it’s impressive how nicely it turned into a creamy blue cheese dressing. It’s quick to throw together if you already have cooked chicken on hand, just heat it and shred it. This salad killed my craving for Buffalo wings, and was much healthier.
Buffalo Chicken Salad
- 2 C. bagged lettuce mix (I used iceberg)
- 1/2 C. baby carrots, cut in half lengthwise
- 1/2 C. cooked, shredded chicken
- 1/4 C. Buffalo wing sauce (or any hot sauce you like)
- 1 stalk celery, diced
- 4 oz. Greek yogurt
- 2 Tbs. blue cheese crumbles
Put the lettuce, carrots, and celery in a bowl and toss to combine.
Mix together the chicken and wing sauce until combined and put it on top of the salad mixture.
Stir the blue cheese crumbles into the yogurt. Use half on the salad and save the other half for another salad (or use it all, I won’t judge).
Makes 1 serving.