Ingredients
- Dressing:
- ½ cup mayonnaise
- ¼ cup Greek yogurt (for a creamier texture)
- ¼ cup buffalo sauce (adjust to spice preference)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon dried dill (or fresh dill for a brighter flavor)
- Salt and pepper, to taste
- Salad:
- 3 cups cooked, shredded chicken (rotisserie chicken works great!)
- ½ cup shredded carrot
- ½ cup sliced celery
- 2 green onions, sliced
- Optional:
- ¼ cup crumbled blue cheese (for added richness)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Make the Dressing: In a large bowl, combine the mayonnaise, Greek yogurt, buffalo sauce, garlic powder, onion powder, and dried dill. Add salt and pepper to taste. Stir until the dressing is smooth and well-combined.
- Add the Veggies and Chicken: Add the shredded chicken, shredded carrot, sliced celery, and sliced green onions to the bowl. Stir gently to coat everything evenly in the dressing.
- Optional Toppings: Stir in blue cheese crumbles if desired, or sprinkle them on top when serving. For a fresh, herby touch, add some chopped fresh parsley for garnish.
- Serve: Serve the salad as a filling for sandwiches, on top of a bed of greens, with crackers, or just as it is! It’s also delicious with sliced avocado for added creaminess.
Notes
- Extra Spice: If you like it spicier, add jalapeño slices or a splash of hot sauce to the salad mixture.
- Meal Prep: This salad works great for meal prep! Store it in an airtight container in the fridge for up to 3 days.
- Low-Carb Option: Serve it in lettuce wraps for a lighter, low-carb version.
- Creamier Salad: Add a tablespoon of cream cheese to the dressing for a richer texture.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 60mg
