Buffalo Chicken Salad – WLS Recipe

I can’t help it…I really love recipes that use buffalo sauce! The flavor is powerful and seems to always be a welcomed kick when I’m ready for something new. To prove how much I love recipes with buffalo sauce…let’s do a recap:

Buffalo Chicken Skillet

Grilled Buffalo Chicken Breasts

Buffalo Turkey Stuffed Peppers

Buffalo Chicken Zucchini Casserole

Buffalo Chicken Meatballs

Buffalo Turkey Burger

Buffalo Chicken Bake (Yes, it IS different than Grilled Buffalo Chicken Breasts thank you very much)

What’s extra exciting about this recipe is that it can be used in the soft food phase of a post-op patient’s diet. Be sure to clarify your diet guidelines as every program is different. And skip the celery that it shown in the picture. Not yet if you’re in the soft food phase!

Buffalo Chicken Salad

Course: Main Dish

Cuisine: American

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 4 servings

Calories: 104kcal

Author: Steph Wagner

This recipes is very simple and quick to put together! I cook my chicken in the microwave using my stoneware baker from The Pampered Chef. If you are on the soft food diet, you may be recommended to start with canned chicken before advancing to shredded chicken breast...I would suggest that myself! Chat with your dietitian.

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Ingredients

• 2 cups cooked chicken breast shredded, season with salt and pepper
• 1/4 cup light mayo
• 1/2 tsp onion powder
• 3 tbsp buffalo sauce
• 5 stalks celery if desired for serving **OMIT celery if in the soft phase

Instructions

• Mix the first four ingredients together. Season to taste.
• Spread onto celery stalks if using.

Nutrition

Serving: 2oz | Calories: 104kcal | Carbohydrates: 1g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 541mg | Potassium: 316mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg