Description
A zesty, no-cook salad blending buffalo sauce, seasoned chicken, and crisp veggies. Ready in 10 minutes, this handheld dish balances heat and creaminess with a satisfying crunch.
Ingredients
Cooked Chicken Breast (6 1/2 oz, cubed)
Red Onion (1/4 cup, diced)
Celery (1/2 stalk, raw)
Carrot (1 baby, shredded)
Mayo (1/4 cup, full-fat)
Frank’s Hot Sauce (1/4 cup)
Lettuce (6 leaves, romaine recommended)
Instructions
Shred chicken: Run coarsely-cubed chicken through a food processor to create a chunky texture
Chop vegetables: Pulse red onion, celery, and carrot in a mini chopper until 1/8″ dice
Blend dressing: Mix mayo and hot sauce in a bowl; add half the chopped veggies and stir until smooth
Combine salad: Toss chicken and remaining veggies into the dressing
Assemble wraps: Place 1/4 cup mixture on lettuce leaves; garnish with onion, celery leaves, and hot sauce
Notes
Use canned/rotisserie chicken for speed
Chill before serving to mellow spice
Add blue cheese (optional) 30 minutes in advance
Avoid over-chopping veggies to maintain texture
- Prep Time: 10
- Category: Dinner
- Method: No-Cook
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 serving (1/4 cup)
- Calories: 180
- Sugar: 2g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 50mg