Description
This easy Buffalo Chicken Salad recipe can be made ahead for lunches throughout the week. Great on lettuce wraps or a sandwich!
Yield: 2servings | Serving Size: 1/2
Ingredients
6 1/2ouncescooked chicken breast or canned, from an 8 oz breast, cubed
1/4cupred onion, plus more for garnish
1/2celery stalk, plus leaves for garnish
1baby carrot
1/4cupmayo
1/4cupFrank’s hot sauce, or more to taste
6baby romaine lettuce leaves, or your favorite lettuce for wraps
light blue cheese dressing, optional for topping
Instructions
- If you need to cook the chicken in the slow cooker, cover it with water 4 hours on low then shred. Use a rotisserie chicken breast or even canned chicken works here.
- In a mini chopper, chop all the veggies, then add the chicken and pulse a few times.
- Transfer to a bowl and mix with the mayo and hot sauce, adding more to taste.
To serve, spoon into lettuce wraps and garnish with red onion, celery leaves and more hot sauce.
Last Step:
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Nutrition
Serving: 1/2, Calories: 359kcal, Carbohydrates: 4g, Protein: 30g, Fat: 24g, Saturated Fat: 4g, Cholesterol: 90mg, Sodium: 1401.5mg, Fiber: 1g, Sugar: 2.5g
