Buffalo Chicken Salad
Spicy and creamy chicken salad sandwiches made healthier with Greek yogurt and green peppers.
What’s your favorite kind of sandwich? When I’m ordering out, I like to order chicken salad, not the actual salad but the creamy sandwich kind. And I must say all chicken salad sandwiches are not created equal because I’ve had my fair share of pretty good and pretty bad. So what makes my Buffalo Chicken Salad Sandwich recipe a good one? First, it’s a twist on everyone’s favorite hot wings. Then I substituted Greek yogurt for mayonnaise, added green pepper for crunch, and threw in garlic paste for extra oomph. Serve that all in a whole wheat pita pocket, and eating just got healthier.
I made this sandwich for a recipe contest. I usually try not to gush, but the paste I used changed the way I cook. Have you ever bought fresh herbs but ended up throwing half of them away because they wilted? Guilty. This problem is solved with herb and spice pastes in a tube. You squeeze out the amount you want and done. No chopping, no wilting. I even made pesto with the basil paste without dragging out the food processor! Just whisk it with some olive oil and Parmesan cheese for a quick sauce. For my chicken salad, I used the garlic paste so you don’t have that strong bite from eating raw garlic. Unfortunately, I didn’t win, but that’s ok – I still made a very spectacular sandwich.
For the chicken, I prefer freshly cooked chicken; however, I also made it with canned chicken. It’s a great way to enjoy chicken salad while staying budget friendly. To maximize the healthy part, use low-fat or fat free ranch dressing and whole wheat bread. I used whole wheat sandwich pockets to serve mine.
Buffalo Chicken Salad
Yield:
4 servings
Prep Time:
20 minutes
Cook Time:
10 minutes
Chill Time:
1 hour
Total Time:
1 hour 30 minutes
Spicy and creamy chicken salad sandwiches made healthier with Greek yogurt and green peppers.
Ingredients
- 1 tablespoon vegetable or olive oil
- 2 boneless, skinless chicken thighs or 1 chicken breast, cut into 1-inch pieces*
- 1/2 cup Greek yogurt or full-fat mayonnaise
- 2 tablespoons ranch dressing
- 2 tablespoons hot sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- Half of a green or sweet bell pepper, diced (roughly 1/2 cup)
- 1/4 cup diced yellow or white onion
- 4 pita pockets or 8 slices of bread
- Lettuce, for serving
Instructions
- In a large skillet over medium heat, heat the oil. Once hot, season the
chicken with salt then add to the skillet in one layer. Cook for 3-4
minutes or until browned then flip and cook for another 3-4 minutes or until the internal temperature reaches 165F. - In a large bowl, whisk together the yogurt/mayo, ranch, hot sauce, garlic powder, onion powder, and salt. Taste and add more hot sauce if desired.
- Stir in the cooked chicken and bell pepper. Refrigerate for at least 1 hour or until cold. Serve with lettuce in pita pockets or on bread.
Refrigerate leftover chicken salad for up to 4 days.
Notes
- *You can also use 2 cups already-cooked chopped or shredded chicken.
If you liked these Buffalo Chicken Salad Sandwiches, you may also enjoy these recipes:
From me:
- Buffalo Chicken Meatball Subs
- Buffalo Chicken Mac and Cheese
- Buffalo Chicken Quesadillas
- Buffalo Chicken Grilled Cheese
From other bloggers:
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Squirrel is going to love youforever for this delish salad. Yum!
I’m a huge chicken salad and buffalo chicken fan. I love that you made this with Greek yogurt. Sounds perfect for lunch.
This little sandwich sounds like it has a TON of flavor!
Carla,
This sounds like a terrific lunch for my son. I’m a fan of the ginger paste–and leave it at my mother-in-law’s house often enough. It’s so very handy.
Thanks!
This sandwhich looks delicious. I’m not sure whether we can get those whole weat pockets in The Netherlands as well, so I might try this with pitas maybe.. Anyway, thanks for sharing!
Regular pita bread or even regular sandwich bread will work! I’ve also eaten it on a bagel once.
I’m making this for my husband, but not as a sandwich. I’m going to send it with him for lunch, with pita chips and celery sticks on the side, sort of as a dip.