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Healthy Buffalo Chicken Salad Dip

5 from 1 vote
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Ingredients
  

  • 1-2 Medium sized chicken breasts fully cooked, shredded
  • 1/2 cup celery diced
  • 1-2 carrots shredded (about 1/4 cup)
  • 3/4 cup shredded sharp cheddar cheese
  • 1-2 stalks diced green onion
  • 1/2 cup Plain Greek yogurt
  • 1 tablespoon Frank’s hot sauce or more per taste
  • Salt and pepper per taste

Instructions
 

  • Preparation
  • Begin by cooking one or two chicken breasts, depending on their size. I add salt and pepper to the chicken. This recipe is very flexible with ingredients.
  • Allow the chicken to cool slightly then shred the chicken and set aside.
  • Finely shred the carrots, and then cheese. Dice the celery and green onions. Set aside.
  • In a medium mixing bowl, combine the carrots, cheddar cheese, celery green onions, Greek yogurt and buffalo sauce.
  • Mix all together then add in the shredded chicken and mix to combine. Taste and add salt and pepper as desired.
  • Eat right away or refrigerate until ready to eat!
  • Give it a good mix before serving since the water from the vegetables will come out naturally.

Notes

Serve with my recipe for sourdough discard cheese crackers, as pictured in recipe.