Buffalo Chicken & Chickpea Salad
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A high-protein, meal-prep friendly salad featuring diced chicken, pepper jack cheese, and chickpeas tossed in a creamy buffalo ranch Greek yogurt dressing.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Salad Ingredients
Dressing Ingredients
Steps
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.
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.
If the dressing is too thick, add water one tablespoon at a time until it reaches your desired consistency.
Pour the dressing over the salad ingredients and toss thoroughly until everything is evenly coated.
Taste the salad and add Diamond Crystal kosher salt as needed.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 510
- Protein
- 62 g
- Carbs
- 25 g
- Fat
- 16 g
- Fiber
- 5 g
Where the calories come from
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