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A white bowl filled with spicy buffalo chicken salad dip garnished with green onions and red pepper flakes on a wooden table.

Spicy Buffalo Chicken Salad Dip

A healthy, Mediterranean-inspired cold buffalo chicken salad dip made with finely shredded chicken, Greek yogurt, fresh olive oil, crisp celery, and red onion. Perfect for game day, meal prep, or party appetizers.
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Prep Time 15 minutes
Servings: 6
Course: Lunch, Snack
Cuisine: Greek
Calories: 195
Ingredients Method Notes

Ingredients
  

  • - 3 cups cooked chicken breast finely shredded (rotisserie chicken works great)
  • - 1/2 cup plain whole-milk Greek yogurt
  • - 1/4 cup mayonnaise
  • - 2 teaspoons extra virgin olive oil
  • - 1/4 cup Frank's RedHot Buffalo Sauce
  • - 1 teaspoon garlic powder
  • - 1/2 teaspoon smoked paprika
  • - 1 teaspoon crushed red pepper flakes plus extra for garnish
  • - 2 celery stalks finely diced
  • - 1/4 cup red onion finely diced
  • - 2 tablespoons pepperoncini finely diced (optional)
  • - 3 green onions scallions, thinly sliced for garnish
  • - Sea salt and freshly ground black pepper to taste

Method
 

  1. In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, extra virgin olive oil, Frank's RedHot Buffalo Sauce, garlic powder, smoked paprika, crushed red pepper flakes, salt, and black pepper until completely smooth.
  2. Add the finely diced celery, minced red onion, and pepperoncini into the dressing. Stir well.
  3. Add the finely shredded chicken breast to the bowl. Fold and mash with a sturdy spoon until the chicken is thoroughly coated and creamy.
  4. Taste and adjust heat with extra buffalo sauce or pepper flakes if desired.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to combine.
  6. Transfer to a white serving bowl, garnish with sliced green onions and extra red pepper flakes, and serve cold with pita chips or vegetable sticks.

Notes

- For optimal dip texture, ensure the chicken is shredded into fine, thin pieces rather than big chunks.
- Store leftovers in an airtight container in the fridge for up to 4 days. Freezing is not recommended due to dairy separation.