Buffalo Chicken Wing Salad makes a delicious sandwich filling or salad topper for lunch. It’s also a great way to use up leftover roast chicken. I first had Buffalo chicken wings when I was in college at the University of Rochester. I was hooked on them after my first bite, and ordered the hottest possible wings. I think “nuclear” wings were the hottest I was able to stand, followed by lots of water. Sponsored by Peapod.
Now that it’s officially football season and school is back in session, this chicken salad recipe is perfect served on game day as a filling for wraps, or packed in the kids’ lunch boxes.
I’m always looking for ways to cook more efficiently and repurpose leftovers. This recipe accomplishes both by using leftover Baked Peruvian Spiced Chicken and turning it into a tasty sandwich filling. My kids grew up eating Buffalo chicken wings, so this chicken salad has all the familiar flavors and ingredients that are served with Buffalo chicken wings.
Finely shredded carrots and minced celery add crunch and nutrition, and low-fat yogurt lightens up this recipe. Ranch dressing flavors are blended into the salad, including dill weed.
This Buffalo Chicken Wing Salad can be used as a filling for wraps and sandwiches, but would be just as good scooped on top of a green salad for a low-carb option.
Give this recipe a try to perk up your child’s lunch or your own.
Buffalo Chicken Wing Salad
- 2 cups cooked chicken chopped
- 1/2 cup carrots finely shredded
- 1/2 cup celery finely chopped
- 1/4 cup onion finely chopped
- 1/2 cup low-fat plain yogurt
- 1/4 cup organic mayonnaise
- 3 tablespoons Frank's RedHot Original Cayenne Pepper Sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill weed
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Place chicken in a medium bowl. Add carrots, celery, onion, yogurt, mayonnaise, hot sauce, garlic powder, onion powder, dill weed, salt and pepper. Toss to combine.
Use as a filling for wraps/sandwiches, serve as a dip with crackers, or serve on top of a green salad.
Disclosure: This blog post was sponsored by Peapod as part of my participation in their Ambassador program. All thoughts and opinions are my own.