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Buffalo Chicken Dense Bean Salad
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Buffalo Chicken Dense Bean Salad

25 minServes 6Nutri-Score B€€
from @maddie.ww1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • rotisserie chicken (shredded)Meat500 g
  • English cucumber (chopped)Produce1 piece
  • red onion (finely chopped)Produce0.5 pieces
  • celery stalks (diced)Produce2 pieces
  • carrots (diced)Produce2 pieces
  • green onions (sliced)Produce4 pieces
  • chickpeas (canned, drained and rinsed)Pantry240 g
  • white kidney beans (canned, drained and rinsed)Pantry240 g
  • Frank's RedHot buffalo saucePantry120 ml
  • plain non-fat Greek yogurtDairy240 g
  • fresh dill (chopped)Produce10 g
  • saltSpices3 g
  • black pepper (ground)Spices1 g
  • garlic powderSpices3 g
  • onion powderSpices3 g
  • waterOther30 ml
  • reduced-fat feta (crumbled)Dairy50 g

per serving

Nutrition

218kcal

Carbs
16 g
Proteins
22 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Colander
  • Whisk
  • container with lid

step by step

Method

  1. Prepare the vegetables

    • Chop the cucumber, red onion, celery, carrots and green onions.
    • Add the shredded rotisserie chicken and all the vegetables to a large bowl.
    Step 1

  2. Add the beans

    • Drain and rinse the chickpeas and white kidney beans in a colander.
    • Add them to the bowl with the chicken and vegetables.
    Step 2

  3. Make the buffalo dressing

    • In a bowl, whisk the buffalo sauce with the Greek yogurt.
    • Stir in the chopped dill, salt, pepper, garlic powder and onion powder.
    • Thin with a splash of water and fold in the crumbled feta.
    Step 3

  4. Combine and mix

    • Pour the dressing over the salad.
    • Mix roughly with a spoon, then transfer to a lidded container and shake to coat everything evenly.
    Step 4

  5. Chill and serve

    • Refrigerate until ready to eat, then serve cold.
    Step 5
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