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Creamy Buffalo Chicken SaladCreamy Buffalo Chicken Salad

Prepared by: Susan Mill-Gray,
Nutrition Specialist,

University of Missouri Extension

August 7, 2016


Yield: 6 servings (3/4 cup per serving)



  • 1/2 cup nonfat plain Greek yogurt
  • 1/3 cup light mayonnaise
  • 2 tablespoons minced green onion
  • 2 tablespoons hot sauce
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3 cups shredded or chopped cooked chicken
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrots
  • 3 tablespoons crumbled blue cheese



  • Combine mayonnaise, yogurt, onion, hot sauce, lemon juice, salt and pepper in a large bowl.
  • Stir in chicken, celery and carrots. Top with blue cheese.
  • Serve at room temperature or refrigerate until cold, about 2 hours. Serve on a bed of greens or with whole grain bread.


Nutrition information per serving (3/4 cup)

Calories: 155

Total Fat: 8g

Saturated Fat:1g

Cholesterol: 34mg

Carbohydrates: 4g

Protein: 12g

Fiber: 1g

Sodium: 551mg



Source: modified from Eating Well


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, August 01, 2016