Buffalo Chicken Salad – WLS Recipe

Steph Wagner

June 2, 2016

Buffalo Chicken Salad - WLS Soft Food Recipe

 

I can’t help it…I really love recipes that use buffalo sauce! The flavor is powerful and seems to always be a welcomed kick when I’m ready for something new. To prove how much I love recipes with buffalo sauce…let’s do a recap:

Buffalo Chicken Skillet

Grilled Buffalo Chicken Breasts

Buffalo Turkey Stuffed Peppers

Buffalo Chicken Zucchini Casserole

Buffalo Chicken Meatballs

Buffalo Turkey Burger

Buffalo Chicken Bake (Yes, it IS different than Grilled Buffalo Chicken Breasts thank you very much)

 

What’s extra exciting about this recipes is that it can be used in the soft food phase of a post-op patients diet. Be sure to clarify with your diet guidelines as every program is different. And skip the celery that it shown in the picture. Not yet if you’re in the soft food phase!

 

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Buffalo Chicken Salad
This recipes is very simple and quick to put together! I cook my chicken in the microwave using my stoneware baker from The Pampered Chef. If you are on the soft food diet, you may be recommended to start with canned chicken before advancing to shredded chicken breast...I would suggest that myself! Chat with your dietitian.
Buffalo Chicken Salad - WLS Soft Food Recipe
Votes: 3
Rating: 4.67
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
Buffalo Chicken Salad - WLS Soft Food Recipe
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Mix the first four ingredients together. Season to taste.
  2. Spread onto celery stalks if using.
Recipe Notes

17 grams protein per serving

1 gram carbohydrate per serving

3 grams fat per serving

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4 thoughts on “Buffalo Chicken Salad – WLS Recipe”

  1. I love , loVe, LOVE this recipe!! I will say that mine definitely did not come out anywhere near as creamy as the picture, but that’s probably due to the difference in how I’m doing the chicken. I’ve also made a couple of tweaks since I wanted to see if I could cut some calories out of the recipe. Here is my version:

    2 cups (10 ounces) boiled chicken breast (I’ve been putting mine in my mini Kitchen Aid food processor that has two settings (puree and chop) using the “chop” setting)
    1 tbsp light mayo (I’ve been using Primal Mayo with Avocado Oil)
    3 tbsp low fat, plain, Greek yogurt (where has this hidden gem been all of my life?)
    1/2 tsp onion powder
    3 tbsp buffalo sauce (BEWARE- not all buffalo sauces are zero calorie!! I’ve been using the Franks Red Hot Buffalo Wing Sauce)

    This comes out SO good and with these exact ingredients one serving is 143 calories

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