Buffalo Chicken Salad
For more flavor, add some fresh diced green onions or scallions and use fresh minced garlic! *I'm told that adding gorgonzola cheese (or any blue cheese crumbles) would be an excellent addition.
Servings: 6
Equipment
- stand mixer fitted with paddle attachment or electric hand mixer optional
Ingredients
- 1 1/2 lbs. chicken breast boneless, skinless
- 3/4 cup Plain Greek Yogurt
- 1/4 cup Mayonnaise
- 1 to 2 teaspoons fresh lemon juice or apple cider vinegar
- 1/4 cup Frank's Red Hot Wings Buffalo Sauce + more if desired
- 1 teaspoon garlic powder or 1 clove fresh garlic (minced)
- 1 teaspoon onion powder
- 1/4 cup red onions finely diced
- 1/4 cup green onions or scallions finely diced; optional
- 1/4 cup celery finely diced
- gorgonzola cheese* or any blue cheese crumbles
- salt and pepper to taste
Instructions
For the chicken:
- For the chicken: chop chicken breasts into 2 to 3 inch pieces. Bring a pot of water to a boil and once boiling, carefully place the chicken into the boiling water. Turn the heat down to medium high. Let cook for about 8 to 9 minutes, or until the internal temperature of the chicken is 165 degrees F. Remove from the heat, drain and set aside.**
- Using your stand mixer fitted with the flat beater attachment, place your cooked chicken into the stand mixer and starting at a low speed, let the mixer go, then slowly increase the speed to high and your chicken should be all shredded up (like the photo above) in about 30 seconds. If you don't have a stand mixer, shred up your chicken using two forks. Set aside.
For the chicken salad:
- Using a large mixing bowl, combine the shredded chicken, Greek yogurt, Mayonnaise, lemon juice or apple cider vinegar (start with 1 teaspoon), buffalo sauce, garlic powder and onion powder. Mix until all combined. Taste and adjust any seasonings as needed.
- Add in the diced red onions, green onions or scallions (if desired) and celery and season with salt and pepper. Mix until everything is combined and everything is nicely mixed. *I'm told that adding gorgonzola cheese (or any blue cheese crumbles) would be an excellent addition. Taste one more time and season with more salt and pepper if needed.
- Transfer your buffalo chicken salad to a bowl (covered) or airtight container with lid and chill in the refrigerator for at least 30 minutes (if desired) so that the flavors can meld together.
- MAKE AHEAD: if you are making this chicken salad for an event, brunch or lunch, you can make in advance and chill in the fridge overnight. The chicken salad tastes even better the next day! Enjoy in a sandwich, with some greens, in a wrap, with crackers or chips, or just on its own!
Notes
*I'm told that adding gorgonzola cheese (or any blue cheese crumbles) would be an excellent addition. Bethenny Frankel entered the chat and said so.
**I find that the chicken shreds up easier in the stand mixer when it's freshly cooked and moist; not cold and hard.