Creamy, spicy, protein-rich Buffalo Chicken Salad with Greek yogurt and fresh crunch from celery and green onion.

4 cups shredded chicken

2 stalks celery, finely chopped

4 stalks green onion, finely chopped

1 cup nonfat Greek yogurt

⅓ cup Buffalo sauce

½ large lemon, juice of

1 tsp garlic powder

½ tsp paprika

¼ tsp salt

¼ tsp black pepper

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1. Shred the cooked chicken into bite-size pieces.

2. Finely chop the celery and green onions.

3. In a small bowl, whisk together Greek yogurt, Buffalo sauce, lemon juice, garlic powder, paprika, salt, and pepper.

4. Combine the chicken and chopped veggies in a large bowl.

5. Pour the dressing over and toss until evenly coated.

6. Taste and adjust seasoning as needed.

7. Serve chilled or immediately.

Store leftovers in an airtight container for up to 4 days.

Use dairy-free yogurt to make this recipe dairy-free.

Add blue cheese crumbles or avocado for extra flavor.