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