Ingredients
– 6 1/2 ounces cooked chicken breast (cubed) or canned chicken from an 8 oz breast
– 1/4 cup red onion, plus more for garnish
– 1/2 celery stalk plus leaves for garnish
– 1 baby carrot
– 1/4 cup mayonnaise
– 1/4 cup hot sauce or more to taste
– 6 baby romaine lettuce leaves or preferred lettuce for wraps
– Blue cheese crumbles or blue cheese salad dressing (optional for topping)
Instructions
1-Getting started with this Buffalo Chicken Salad is straightforward and fun. First, make sure your chicken is already cooked options include using leftover breast, canned chicken, or even slow-cooking it for 4 hours on low if needed. This step ensures everything comes together in just 5 minutes of active time.
2-Next, chop the red onion, celery, and baby carrot in a mini food processor for even pieces. Add the cubed chicken and pulse a few times to mix it all up. Transfer the mixture to a bowl and stir in the mayonnaise and hot sauce, adjusting the heat to your liking.
3-Finally, serve the salad in lettuce leaves and garnish with extra red onion, celery leaves, and a bit more hot sauce if you want. This yields 2 servings, with each one being half the recipe. For more ideas on quick meals, check out our Asian chili garlic prawns recipe for another fast favorite.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⌛ Using pre-cooked chicken saves preparation time and simplifies assembly.
🔪 A mini food processor ensures quick and uniform vegetable chopping.
🌶 Adjust the amount of hot sauce to suit your preferred spice level.
- Prep Time: 5 minutes
- Category: Salad
- Method: No cook, chopping, mixing
Nutrition
- Serving Size: 1 serving
- Calories: 359
- Sugar: 2.5 grams
- Sodium: 1401.5 mg
- Fat: 24 grams
- Saturated Fat: 4 grams
- Carbohydrates: 4 grams
- Fiber: 1 gram
- Protein: 30 grams
- Cholesterol: 90 mg