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close up of buffalo chicken salad with blue cheese yogurt dressing

Healthy Buffalo Chicken Salad

A favorite appetizer is transformed into an easy healthy weeknight dinner!

Servings 4


Blue Cheese Dressing

  • 1/2 cup Greek yogurt
  • 2 tbsp sour cream
  • 1/3 cup blue cheese
  • 2 tbsp milk
  • 1/2 tsp vinegar

Buffalo Chicken

  • 1 pound chicken breast trimmed of fat if breast is thick cut in half lengthwise
  • 2 tsp chili powder
  • 2 tsp paprika
  • 2 tbsp olive oil 1 tbsp for the chicken and 1 tbsp for the hot pepper sauce
  • 1/2 cup hot pepper sauce I use Frank's


  • 8 cups mixed greens
  • 3 ribs of celery sliced
  • 2 medium carrots chopped
  • 2 cups cherry tomatoes can cut in half depending on size
  • 1 cucumber sliced and the then cut in half
  • 2 green onions sliced
  • crumbled blue cheese


For the Blue Cheese Dressing

  1. Mix yogurt and sour cream together in a small bowl. Stir in blue cheese. Combine milk with vinegar and stir into yogurt mixture. (If you have buttermilk you could use that instead of the milk and vinegar. )Refrigerate until ready to use.

For the Chicken

  1. Season chicken with chili powder and paprika. 

  2. Heat large saucepan over low heat. Add olive oil and heat for 1 minute. Stir in hot pepper sauce.

  3. Heat large skillet over medium heat. Add olive oil and heat for 1 minute. Add chicken breast and brown about 2 minutes on each side.

  4. Add browned chicken breast to hot pepper sauce and heat over medium heat about 15 minutes or until chicken is cooked through. Let chicken rest for 10 minutes before cutting into bite size pieces.

For the Salad

  1. Place mixed greens in large bowl and stir in cucumber, celery, carrots, and tomatoes. Divide salad into 4 bowls. Add chicken to each bowl and top with blue cheese crumbles and green onion. Drizzle blue cheese dressing over salad.

Recipe Notes

We recommend using organic ingredients whenever possible.