If you know me, I’m a sucker for simple. Add in healthy and you have yourself a perfect recipe for the 17 Day Diet.
Recently, I was browsing Pinterest for inspiring culinary creations, and I stumbled upon this delicious-looking Buffalo Chicken Salad recipe that a health blogger had adapted from an original recipe to make it healthier.
I’ve modified the adapted version just a tab bit to make it 17 Day Diet approved.
This Buffalo Chicken Salad with Greek Yogurt Recipe is pretty simple.
You start with a few basic ingredients, including Greek Yogurt.
Next up is celery.
To me, celery is one of those vegetables that doesn’t have a ton of flavor. I think it’s more of a carrier for other flavors (think peanut butter or cream cheese).
However, celery is needed in this recipe for some added crunchy texture.
And then you have your other must-have ingredients such as your favorite hot sauce and mozzarella cheese. YUM!
This Buffalo Chicken Salad with Yogurt is a perfect mid-week lunch or you could serve it as dinner, especially during the warmer months when you don’t feel like heating up the kitchen.
Photo courtesy of Judy H. Judy is a member of my private FB group and she’s always using Sunburst tomatoes for garnish in her photos! Thanks, Judy! Looks delish!
Suggestions for Cycles 1, 2 and 3 of the 17 Day Diet:
Cycles 1 and 2 – Serve Buffalo Chicken Salad over a bed of greens.
Cycle 3 – Serve Buffalo Chicken Salad over a 1/2 whole grain bagel, a whole wheat tortilla pocket or whole wheat tortilla.
Other Salad Recipes You Might Enjoy:
- Tuna and Egg Salad (mayo-free and yummy)
- Cool Cucumber and Strawberry Salad with Vinaigrette
- Chicken Caesar Kebabs
Buffalo Chicken Salad with Greek Yogurt
When you're looking for something simple to make with a ton of flavor, this Buffalo Chicken Salad with Greek Yogurt is going to hit the spot!
Ingredients
- 5 oz non-fat plain Greek yogurt
- 1/3 cup Franks Red Hot Wings Buffalo sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fresh ground black pepper
- 1 pound boneless, skinless chicken breast, cooked and shredded
- 2 celery stalks, finely chopped
- 1/2 cup cilantro, minced
- 1/2 cup (2 oz) low-fat mozzarella cheese
Instructions
- In a large bowl, whisk together yogurt, buffalo sauce, garlic powder, and black pepper.
- Stir in cooked chicken, celery, cilantro, and low-fat mozzarella cheese.
- Refrigerate until serving or up to 5 days in the fridge.
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This was VERY good! I actually made the whole thing in my magic bullet. I like a less chunky chicken salad so it was perfect for me. And less messy to make.
Had to stop myself from sitting down and eating the whole thing with a spoon! :)
Hi Jen, I’m glad you enjoyed it!
What phase of the diet is this recipe good for?
It’s approved for all cycles. If you read at the bottom of the recipe, I make my recommendations on how to serve it in each cycle.
This is only ok for C1 if you leave the cilantro out, right?
Joanne, you’re technically right. For some reason, I always think of cilantro as all-cycle friendly, and I’m not sure why it’s only allowed on Cycle 3. I’d personally eat it on any cycle.