I picked up some canned chicken recently with no plan for it. It was a random decision, but I figured, why not? It’s non-perishable, way faster than grilling a chicken breast myself, and quite affordable. This Buffalo Chicken Salad is whipped up with a handful of simple ingredients in less than five minutes.
If you’re looking for a new and quick lunch idea, this one is for you. It’s ridiculously easy to make and incredibly versatile and flavorful. Enjoy it on a sandwich for lunch, add it to a salad with some of my homemade ranch dressing, or my personal favorite, top off your cucumber slices for the perfect bite of crispy and fresh with just a little savory kick.
Ingredients
2 can chicken
1 tbsp dill
1 green onion
¼ cup frank’s hot sauce
2 tbsp Greek yogurt
Salt to taste
Directions:
- In a large mixing bowl, combine all ingredients, breaking up the chicken chunks until well mixed.
- Note: If you don’t have canned chicken on hand, you can swap it for regular chicken breast. Simply cook your chicken breast with a little salt and pepper in the slow-cooker or pressure cooker, or really whatever method you prefer, and shred it up! Allow it to cool before adding the remaining ingredients and stirring until combined.
- Serve the buffalo chicken salad on sliced cucumbers, crackers, or in a sandwich and enjoy!
- 2 can chicken
- 1 tbsp dill
- 1 green onion
- ¼ cup frank’s hot sauce
- 2 tbsp Greek yogurt
- Salt to taste
-
In a large mixing bowl, combine all ingredients, breaking up the chicken chunks until well mixed.
-
Serve the buffalo chicken salad on sliced cucumbers, crackers, or in a sandwich!
