Buffalo Chicken Salad
Buffalo Chicken Salad with Greek yogurt, celery, and blue cheese. Serve over Romaine lettuce for a delicious and nutritious meal. Perfect for parties or a quick lunch!
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Refrigerator
- Airtight container
- Plastic wrap
- Plate
Ingredients
- 4 cups chopped, cooked chicken breast
- ⅓ cup nonfat or low-fat Greek yogurt
- 2 ½ tablespoons mayonnaise
- 3 tablespoons cayenne pepper sauce, preferably Frank’s Red Hot
- 6 celery stalks from the tenderer, inner part of the bunch, cut thinly on the bias, with leaves (4 cups)
- 2 large scallions, while and green parts, thinly sliced
- 1 head of Romaine lettuce
- 1/3 cup crumbled blue cheese
- Additional cayenne pepper sauce, to taste
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