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Buffalo Chicken Salad

Lauren Zembron
  • minutes
  • Serves

INGREDIENTS

1 1/2 cups

chopped cooked organic chicken, chilled (I used leftover roasted chicken, but poached would also work)

1/3 cup

plain 2% Greek yogurt

1 tbsp

canola oil mayonnaise

1 1/2 tbsp

cayenne pepper hot sauce (or more, to taste)

1

few dashes of Worcestershire sauce

2 tbsp

freshly crumbled blue cheese

1/3 cup

diced carrots (about 1 medium)

Kosher salt,

freshly ground black pepper,

lettuce

tomato slices, if desired

4

slices whole wheat bread OR two whole wheat tortilla wraps