Buffalo Chicken Pasta Salad
This healthier buffalo chicken pasta salad combines tangy yogurt, buffalo sauce, crunchy vegetables and chicken into a creamy side that's great for summer.
Servings: 4 servings
Ingredients
- 1 pound chicken breasts cubed and cooked (*see note)
- 6 ounces dry small shell pasta or any small shape
- 1/2 red onion finely chopped, about 75g
- 3 stalks celery finely chopped, about 100g
- 2 carrots finely chopped, about 175g
- 1/2 green bell pepper finely chopped, about 115g
- 3 radishes thinly sliced, about 60g
- 3/4 cup plain yogurt 170g
- 3/4 cup buffalo wing sauce 90g
- 2 green onions chopped for garnish, about 20g
- salt and pepper to taste
Instructions
- Cook the chicken (*see note below) if starting with raw chicken instead of pre-cooked chicken.
- Cook the pasta according to package directions. I like to leave it al dente by about 1 minute for this salad.
- Whisk together the yogurt and buffalo wing sauce in a large bowl that you'll be preparing and storing or serving the salad in.
- Add the cooked chicken, cooked pasta and all the remaining ingredients to the bowl.
- Toss to thoroughly combine and season to taste with salt and pepper.
Video
Notes
* If you're cooking the chicken for this recipe, chop into cubes, season with salt, pepper, garlic powder, onion powder and a splash of buffalo wing sauce and cook in a pan. Otherwise, you can use previously cooked chicken. Rotisserie chicken is great for this. The chicken can also be shredded instead of cubed if preferred.
Nutrition
Serving: 1SERVING | Calories: 343kcal | Carbohydrates: 40g | Protein: 32g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 1583mg | Potassium: 831mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5425IU | Vitamin C: 19mg | Calcium: 102mg | Iron: 1mg