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low-carb buffalo chicken salad

Low-Carb Buffalo Chicken Salad

This low-carb buffalo chicken salad is spicy, fresh, and high in protein. Tender shredded chicken tossed in buffalo sauce sits on crisp greens with avocado, cherry tomatoes, cucumber, and a light creamy dressing—perfect for lunch or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 people
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Buffalo Chicken:
  • 2 large chicken breasts cooked and shredded
  • ½ cup buffalo sauce adjust to taste
  • 1 tablespoon olive oil or avocado oil
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
For the Salad Base:
  • 4 cups mixed greens romaine, spinach, arugula
  • 1 cup cherry tomatoes halved
  • 1 small cucumber sliced
  • ½ red onion thinly sliced
  • 1 avocado sliced
  • ¼ cup crumbled blue cheese or feta optional
For the Dressing:
  • 2 tablespoons Greek yogurt or mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon hot sauce optional
  • Salt and pepper to taste

Method
 

Cook the Chicken:
  1. Poach, bake, or pan-sear chicken breasts until fully cooked.
  2. Let them cool slightly, then shred with two forks.
Make the Buffalo Chicken:
  1. In a bowl, mix shredded chicken with olive oil, garlic powder, salt, pepper, and buffalo sauce. Make sure all pieces are coated.
Prepare the Salad Base:
  1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and red onion.
Assemble the Salad:
  1. Place the buffalo chicken on top of the greens.
  2. Add avocado slices and sprinkle with blue cheese if using.
Add Dressing:
  1. Mix Greek yogurt, apple cider vinegar, lemon juice, hot sauce, salt, and pepper.
  2. Drizzle over the salad or serve on the side.
Serve and Enjoy:
  1. Toss lightly before serving. Great as a quick lunch or dinner.

Notes

  • Adjust the buffalo sauce to make it mild, medium, or extra hot.
  • Keep salad ingredients separate from chicken if prepping for later to avoid soggy greens.
  • You can swap blue cheese for feta or omit it to make it dairy-free.
  • Perfect for meal prep—store chicken separately and mix with fresh veggies when ready.