Buffalo Chicken Salad


  • 2 8 oz chicken breasts (16 ounces total), cooked and shredded*
  • 2 stalks of celery, chopped
  • 2 green onions ( whites and light green only), chopped
  • 2 T hot sauce (I used Franks Red Hot)
  • 1 T butter, melted
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 lemon, juiced
  • salt and pepper, to taste

To Serve:

  • Bread (I like Udi’s Gluten-Free Whole Grain Bread)
  • Celery, chopped into thirds


  1. Combine chicken, celery and onion in a large bowl.
  2. In a separate bowl combine all other ingredients.
  3. Add wet ingredients to chicken and mix well.
  4. Top on bread or celery, as desired.
  5. Will keep for several days in an airtight container in the fridge.

*I cook my chicken in a slow cooker on high heat for 2-3 hours with 1/2 cup water.