This High Protein Buffalo Chicken Salad Is Your New Meal Prep Obsession

Too hot to turn on the oven today? This High Protein Buffalo Chicken Salad is exactly what you need for a refreshing, spicy kick.

It delivers all that bold, tangy flavor you crave without the heavy mayo guilt. You are going to love how fresh and light this feels on a summer afternoon.

Why This Recipe Is a Winner

This recipe is a total game-changer for your healthy reset routine. We swapped the heavy fats for protein-packed Greek yogurt to keep it lean.

It is incredibly satisfying and keeps you full for hours. This dish is ready in 35 minutes and tastes even better the next day.

How It Comes Together

Making this salad is as simple as it gets. You just poach the chicken, shred it, and toss everything in one bowl. Even a beginner can master this restaurant-quality dish at home.

Ingredients You’ll Need

Most of these items are likely sitting in your pantry right now. Use seasonal celery for that extra crunch and fresh flavor.

• 2 lbs boneless skinless chicken breasts
• 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
• 1/2 cup non-fat plain Greek yogurt
• 2 tbsp light mayonnaise
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled blue cheese
• 4 cups mixed salad greens

Step-by-Step

1. Poach chicken breasts in simmering water for 15-20 minutes.
2. Ensure the internal temperature reaches 165°F (74°C).
3. Remove chicken, let it cool slightly, and shred with two forks.
4. In a large bowl, whisk yogurt, hot sauce, mayo, and spices.
5. Add shredded chicken, celery, and onion to the bowl.
6. Toss everything until the chicken is thoroughly coated in sauce.
7. Gently fold in the blue cheese crumbles to keep the texture.
8. Serve over greens or chill for 30 minutes to meld flavors.

Best Ways to Enjoy It

Serve this chilled over a bed of crisp mixed greens. You can also stuff it into crunchy celery boats for a low-carb snack.

It pairs perfectly with a side of sliced cucumbers or carrots. This is the ultimate meal prep solution for busy office lunches.

Keep It Fresh

Store your leftover chicken salad in an airtight container. It stays fresh in the fridge for up to four days easily. Give it a quick stir before serving to redistribute the spicy dressing.

Recipe Tips

• Shred the chicken while it is still warm for better absorption.
• Use Frank’s RedHot for that authentic buffalo flavor every time.
• Dice your celery very small for a consistent crunch in every bite.
• Let the salad sit for 30 minutes to let the heat develop.
• Double the recipe to have lunch sorted for the entire week.
• Add extra black pepper if you love a little more zing.

Ways to Switch It Up

• Swap blue cheese for feta if you prefer a milder tang.
• Add diced avocado on top for a dose of healthy fats.
• Use a rotisserie chicken to save even more time on busy nights.
• Wrap it in a large flour tortilla for a portable meal.

FAQs

Can I use Greek yogurt instead of mayo?

Yes, this recipe already uses Greek yogurt to keep it high in protein. You can omit the light mayo entirely if you prefer.

Is this salad very spicy?

It has a medium kick that most people find very manageable. You can adjust the hot sauce to suit your personal heat preference.

You are going to crush your health goals with this one! Enjoy every spicy bite.

— Jasmine