Buffalo Chicken & Chickpea Salad

Ingredients

• 24 oz cooked chicken breasts (diced)
• 6 oz pepper jack cheese (finely diced)
• 16 oz chickpeas (1 can, drained and rinsed)
• 16 oz roasted red peppers (1 jar packed in water, diced)
• 4 celery (stalks, diced)
• 1.5 cup 0% Greek yogurt
• 0.75 cup Frank’s Buffalo Wing Hot Sauce
• 1 oz ranch seasoning (1 packet; see notes for homemade alternative)
• Diamond Crystal kosher salt (to taste)
• water (as needed to thin dressing)

Steps

1. 1

   Prepare the salad base by combining the 24 oz of diced cooked chicken, 6 oz of finely diced pepper jack cheese, the drained and rinsed chickpeas, diced roasted red peppers, and 4 stalks of diced celery in a large mixing bowl.

2. 2

   In a separate medium bowl, whisk together 1 1/2 cups of 0% Greek yogurt, 3/4 cup of Frank’s Buffalo Wing Hot Sauce, and the 1 oz packet of ranch seasoning.

3. 3

   If the dressing is too thick, add water one tablespoon at a time until it reaches your desired consistency.

4. 4

   Pour the dressing over the salad ingredients and toss thoroughly until everything is evenly coated.

5. 5

   Taste the salad and add Diamond Crystal kosher salt as needed.

6. 6

   Portion into containers for meal prep or serve immediately. The recipe yields 5 large main servings or 7-8 side portions.

Notes

If you don't have a ranch seasoning packet, you can substitute it with: 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 2 tbsp dried chives, and 1 tbsp dried dill. Per the author, one large serving contains approximately 530 calories and 63g of protein.

Nutrition per serving

• mealprep
• easyrecipe
• protein
• salad
• buffalo chicken
• healthy lunch
• no-cook