Buffalo chicken salad lettuce cups

These Buffalo Chicken Salad Lettuce Cups are my healthier way of getting my buffalo fix.

The dressing is lightened up with Greek yogurt and I also add lots of fresh veggies and herbs. They make a great, quick lunch or easy appetizer.

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Ingredients

  • 1/3 plain Greek yogurt

  • 1/4 cup mayonnaise

  • 1/4 -1/3 cup (depending on how spicy you like it) of your favorite buffalo sauce

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1 tablespoon fresh dill, chopped

  • 1 tablespoon fresh parsley, chopped

  • 1 tablespoon fresh chives, chopped

  • 1 medium shallot, diced

  • 2 carrots, peeled and diced

  • 2 stalks of celery, diced

  • 2 cups of cook, shredded chicken (about 2 boneless, skinless chicken breasts)

  • kosher salt and freshly cracked black pepper to taste

  • lemon wedges for serving

Directions

In a medium bowl, add the yogurt, mayo, buffalo sauce, garlic powder, onion powder, and herbs. Whisk until well combined. Fold in the shallots, carrots, celery, and chicken. Season with salt and pepper to taste.

Refrigerate for at least 2 hours. Serve in lettuce cups and a squeeze of lemon on top.