We often tell you all to play with your food. Well, I thought I’d show you how I take our own advice!
This recipe was originally posted by my friend Shari (who someday will have her own awesome website with all her wonderful recipes). When I play with recipes, they tend to be hers. She shares my affinity for getting a lot of food for not a lot of calories and a freakishly large amount of protein. We are kindred spirits that way.
Anyhoo…I changed this up a bit to make the prep time a little quicker.
Nik’s Buffalo Chicken Salad
(my spin on Shari’s Buffalo Chicken Dip)
1 large can chicken breast meat
1 tbsp light mayo (surprisingly, Wal-Mart brand seems to have the best stats)
2 tbsp 0% unflavored Greek yogurt
1 tbsp bleu cheese dressing (you can do light if you want…I don’t)
2 tbsp Frank’s Red Hot buffalo wing sauce
A dash of onion powder, garlic powder, salt and pepper
Optional: very finely diced celery if you are a year out or more. Celery is very stringy and can bother newer pouches! Some plans even prohibit it for life so check yours before using it.
In a bowl, fork shred your chicken chunks (they come out of the can HUGE) and mix them with the onions and celery, if you are using it.
In another bowl, mix together all wet ingredients. Taste test and adjust as necessary. I usually find myself adding more of the wing sauce if it’s just for me. The divas are content with the two tablespoons.
Mix your dressing into the chicken and coat it well. Chill for a bit before serving to let the flavors “get acquainted.”
I served mine on a lightly salted rice cake (from Aldi!). This also goes well on a multi-grain wrap or simply by itself for a nummy treat!
If you don’t like cold chicken salads, you can also do this as a hot one by nuking it for a few seconds after you’ve mixed everything together.
Here are some other great chicken salad options:
And stay tuned…later this week Jen is going to do a recipe remix with the buffalo chicken theme that will knock your socks off!