Buffalo Chicken & Chickpea Salad
Ingredients
Salad
Chicken breast (cooked, diced)
680 g
Pepper jack cheese (finely diced)
170 g
Chickpeas (drained, rinsed)
450 g
Roasted red peppers (diced)
450 g
Celery (diced)
4 stalk
Dressing
Greek yogurt 0%
355 g
Buffalo hot sauce
177 ml
Ranch seasoning packet
28 g
Garlic powder
4.5 g
Onion powder
4.5 g
Dried chives
4 g
Dried dill
2 g
Kosher salt
2 g
Water
30 ml
Instructions
Prepare chicken
Dice the cooked chicken breasts into bite-sized pieces.
Prepare cheese
Finely dice the pepper jack cheese.
Prepare vegetables and chickpeas
Drain and rinse chickpeas. Dice roasted red peppers and celery stalks.
Make the dressing
In a bowl, mix Greek yogurt, buffalo hot sauce, ranch seasoning (or the individual spices), salt, and water to reach desired consistency.
Assemble the salad
In a large bowl, combine diced chicken, cheese, chickpeas, roasted red peppers, and celery. Pour dressing over and toss to coat evenly.
Serve
Serve immediately or chill before serving. Enjoy as a main or side dish.
Original recipe
Storage
Store in an airtight container. Best consumed within 3 days.
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