Chicken Salad Chick Buffalo Barclay
A spicy and creamy Chicken Salad Chick Buffalo Barclay Recipe made with shredded chicken, buffalo sauce, and fresh veggies. Perfect for sandwiches, wraps, or a protein-packed lunch.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups cooked chicken breast, shredded
- 1/2 cup buffalo sauce (your favorite brand)
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup blue cheese crumbles (optional)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- 1
Start by cooking the chicken breasts. You can either boil, bake, or use a rotisserie chicken for convenience. Once cooked, allow the chicken to cool slightly before shredding it into bite-sized pieces using two forks or your hands
- 2
In a large mixing bowl, combine the buffalo sauce, mayonnaise, and plain Greek yogurt. Blend thoroughly until a creamy, smooth consistency is achieved. The combination of mayo and Greek yogurt adds a nice balance of creaminess and tanginess to the salad
- 3
Stir in the shredded chicken and buffalo sauce. Next, fold in the finely chopped celery and red onion. These veggies add a wonderful crunch to the salad. If you’re a fan of blue cheese, toss in the crumbles at this stage. Finally, squeeze in the lemon juice and season with salt and pepper to taste. Mix everything until well combined
- 4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Once chilled, give the salad a quick stir and taste to adjust the seasoning if needed
- 5
Before serving, sprinkle some freshly chopped parsley over the top for a pop of color and freshness. Serve your Buffalo Barclay Chicken Salad on a bed of lettuce, in a sandwich, or with crackers for a delightful meal.