Ingredients
Scale
- 2 cups cooked and diced chicken breast
- 1 cup Greek yogurt
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup hot sauce (for the buffalo dip)
- 2 tablespoons ranch seasoning
- 1 tablespoon olive oil
- 2 cups mixed greens (for the salad)
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Your choice of fresh veggies (for dip serving)
Instructions
- Preheat your oven to 350°F (175°C) and combine cooked chicken with Greek yogurt, shredded cheese, hot sauce, and ranch seasoning in a bowl. Mix well.
- Transfer the mixture to a baking dish, spread evenly, and bake for about 20 minutes until bubbly and golden.
- While the dip is baking, prepare the salad by mixing the mixed greens, cherry tomatoes, and additional veggies. Add sliced cooked chicken on top.
- Serve the buffalo chicken dip hot with fresh veggie sticks, and dress the salad as desired.
Notes
- Leftover buffalo chicken dip can be stored in the refrigerator for up to 3 days; reheat before serving.
- The chicken salad is best stored in the fridge for up to 2 days, keeping the dressing separate.
- Pair with whole-grain tortillas or pita chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Mixing
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 400 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg