Skinny Buffalo Chicken Salad

I few weeks ago, my husband and I had some friends over for appetizers.    I made that crock pot buffalo chicken dip with the cream cheese.   It was actually my first time making that cream cheese chicken dip, but my friend Jeannie brings it to all the get-togethers our college friends have.

We had a lot of the crock pot chicken dip leftover and, finally, after my husband and I couldn’t stop eating it, I decided to pitch it.   Just too unhealthy.

I really enjoyed it though.   I decided to make just a buffalo chicken salad with Greek Yogurt.  No Mayo, No Sour Cream and no cream cheese.   No, its not heated up, but it is still amazing.   Also, instead of a pre-made ranch packet, I used a homemade ranch seasoning recipe.

I used fresh herbs from my garden, and a few dry seasonings from my cupboard.   This was quite a good addition to this chicken salad.  I also added celery.

I enjoyed my chicken salad for dinner on celery sticks.   My husband enjoyed his on some sour dough bread.  We both loved it.   I will make it again.

I really don’t like using canned chicken when I make Chicken Salad.   I have not found canned chicken that I really like all that much.  I happen to live a 5 minute walk from a Fareway grocery store.  Each morning, this grocery store sells cold leftover rotisserie chickens for a discounted price.  I love using these cold chickens for chicken salad.

Skinny Buffalo Chicken Salad 

5-6 cups of fully cooked chicken- shredded

3/4 -1 cup of Greek Yogurt

1/3 cup of Buffalo sauce

2 stalks of celery- chopped

4 tablespoons of homemade ranch dressing dip mix

Ranch Dressing Dip Mix 

5-6 fresh chives- chopped

3-4 sprigs of parsley- choppped 

1 teaspoon of garlic powder

dash of salt

dash of pepper 

1 teaspoon of dill weed

Method: Mix the ranch dressing mix and set aside.   In a bowl, mix chicken with buffalo sauce and greek yogurt.  add celery, and ranch mix.  Mix well and let flavors simmer in the fridge, covered,  for at least  30 minutes before eating.