The inspiration for this recipe came from Rachael Ray’s Buffalo Chicken Chili recipe. My husband absolutely loves that chili. When I was thinking about what else I could do with chicken salad, I thought of that. Take the same basic ingredients from the chili recipe and make chicken salad.
What you will need…..
First, open a 10 oz. can of white meat chicken and drain it (or 1 cooked & chopped chicken breast). Place into a bowl. Break up larger chunks of the canned chicken with a fork.
Next, add 1/4 teaspoon of garlic powder and 1 teaspoon of Smoked Paprika. McCormick has one in their gourmet collection (glass bottle kind). My Wal-Mart carries this, so this should be pretty easy to find.
Toss the chicken and spices together to coat the chicken.
Then, finely chop 1 celery stalk and finely grate 1 medium carrot.
Next, finely chop 2 tablespoons of red onion.
Add in the carrots, celery, and red onion.
Pour in 3 tablespoons of Franks Red Hot Sauce (Original). I think just about all grocery stores carry this.
Add in 2 tablespoons of reduced-fat mayo and 2 tablespoons of plain non-fat Greek yogurt.
Stir all ingredients together to combine.
Let chill for 1 hour before serving. Serve on a bed of lettuce or some tasty wheat bread.
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