Buffalo Chicken Pasta Salad Recipe

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2 votes | 3470 views

This is combination of a few recipes I looked through to make a healthier version of a supermarket deli favorite that is filled with fat and calories. You can use a rotisserie chicken and store shredded carrots to make this even quicker. To make if more filling I take finely shredded romaine lettuce and mix it with the serving of salad.

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Cook time:
Servings: 4
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Ingredients

Cost per serving $1.24 view details
  • 8 ounces cooked Chicken Breast (use a rotisserie chicken, leftover or cook for the recipe), chopped or shredded
  • 4 ounces dry rotini, Ronzoni Healthy Harvest Pasta (or wheat pasta of choice), cook as directed
  • 2/3 cup plain greek yogurt
  • 1/3 cup Franks Hot Sauce (or brand of choice) - add more to taste
  • 2 tsp ranch dressing mix (dry) (I use my homemade recipe on this site)
  • 1 cup chopped raw celery
  • 1 cup chopped raw carrots
  • pinch of pepper

Directions

  1. Shred chicken into chunks or chop into small pieces and set aside.
  2. Cook the pasta as directed on box, rinse with cold water and set aside.
  3. In a small bowl mix the yogurt, hot sauce, ranch mix, pepper and blend until smooth.
  4. In a large bowl mix the pasta, chicken, celery, carrot and add the sauce until combined.
  5. Can be eaten right after made but if you refrigerate for a few hours the flavors all combine.
  6. 1 serving is 1.5 cups prepared (I came out with 220 calories per serving)

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Nutrition Facts

Amount Per Serving %DV
Serving Size 187g
Recipe makes 4 servings
Calories 296  
Calories from Fat 115 39%
Total Fat 12.79g 16%
Saturated Fat 4.49g 18%
Trans Fat 0.06g  
Cholesterol 45mg 15%
Sodium 328mg 14%
Potassium 411mg 12%
Total Carbs 26.99g 7%
Dietary Fiber 2.1g 7%
Sugars 4.48g 3%
Protein 17.29g 28%
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