This easy Buffalo Chicken Salad recipe can be made ahead for lunches throughout the week.
Ingredients
- 6 1/2 ounces cooked chicken breast or canned, from an 8 oz breast, cubed
- 1/4 cup red onion, plus more for garnish
- 1/2 celery stalk, plus leaves for garnish
- 1 baby carrot
- 1/4 cup mayo
- 1/4 cup Frank’s hot sauce, or more to taste
- 6 baby romaine lettuce leaves, or your favorite lettuce for wraps
- light blue cheese dressing, optional for topping
Directions
- If you need to cook the chicken in the slow cooker, cover it with water 4 hours on low then shred. Use a rotisserie chicken breast or even canned chicken works here.
- In a mini chopper, chop all the veggies, then add the chicken and pulse a few times.
- Transfer to a bowl and mix with the mayo and hot sauce, adding more to taste.
- To serve, spoon into lettuce wraps and garnish with red onion, celery leaves and more hot sauce.
