Lighter Buffalo Chicken Salads

lighter buffalo chicken salads Entree
Lighter Buffalo Chicken Salads
  • Prep 35 min
  • Total 40 min
  • Servings 2

Ready in only 40 minutes, our fresh chicken salad get a little kick courtesy of cayenne pepper and buffalo wing sauce. MORE+ LESS-

Updated September 9, 2016



cups rustic bread, cubed
tablespoons olive oil
clove garlic, grated
Big pinch salt


cup Yoplait® Greek 100 plain yogurt (from 2-lb container)
1-2 tablespoons low-fat milk
clove garlic, grated
tablespoon chives
Scant 1/4 teaspoon salt
Pinch of cayenne pepper (optional)
tablespoons crumbled blue cheese


chicken breast, cubes
teaspoon salt
teaspoon black pepper
tablespoons Frank's™ RedHot™ Buffalo Wings Sauce, plus more for serving
cups chopped romaine lettuce
cup thinly sliced carrot
cup thinly sliced celery
thinly sliced scallions
grape tomatoes, halved


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  • 1
    Preheat the oven to 350°F.
  • 2
    In a bowl combine the bread cubes, oil, garlic, and pinch of salt. Toss to combine and spread onto a baking sheet. Bake in the oven for about 15 minutes, or until the bread is golden, stirring about halfway through. Remove from the oven and cool completely. Store croutons in an airtight container on the counter for several days.
  • 3
    For the dressing, combine the yogurt and milk, whisk to combine. Stir in the grated garlic, chives, salt, cayenne (if using), and blue cheese crumbles. Set aside or store in the refrigerator in a lidded container until ready to use.
  • 4
    In a skillet with about 1 tablespoon olive oil, cook the chicken with the salt and pepper until the chicken is opaque all the way through and golden on the outside. Stir in the buffalo wing sauce to coat.
  • 5
    Divide the romaine between bowls and sprinkle over the carrots, celery, scallions, and tomatoes. Scatter the coated chicken over the tops of the salads, along with some croutons, and a drizzle of the dressing. Top with a few additional dashes of buffalo sauce if desired. Serve immediately.

Expert Tips

  • This recipe makes plenty of croutons, just store any extras in an airtight jar at room temperature for a week.
  • If you don’t like blue cheese, shredded cheddar or even goat cheese crumbles would make a fine substitute.
  • To make salad assembly super-quick, I like to prep all of my vegetables ahead of time. You can even do this a day or two ahead and store the ingredients in separate containers in the refrigerator, making it easy to throw together a quick and hearty lunch or dinner salad.
  • To make this even quicker, sub in shredded chicken breast from a store-bought rotisserie chicken.

Nutrition Information

No nutrition information available for this recipe
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