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Buffalo Chicken Pasta Salad
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)
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Reviews
What a great idea! I can't wait to try this.1
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