Buffalo Chicken Salad

1-½ cup chopped chicken
¼ teaspoons seasoned salt (like Lawrys)
2 stalks celery, diced
3 tablespoons chopped dill pickle
½ teaspoons dried parsley
2 teaspoons Franks Red Hot Sauce (or More To Taste)
Dash salt and pepper
2 tablespoons mayonnaise
2 tablespoons low-fat or fat-free plain yogurt


Sprinkle seasoned salt over the chopped chicken in a medium bowl and stir gently. Add celery and pickles to the bowl and set aside.

In a small bowl, mix together the mayonnaise, parsley and Frank’s Red Hot sauce. Season with salt and pepper to taste. Mix everything together and enjoy (or refrigerate for at least 30 minutes to really let the flavors meld!).

Source: Slightly adapted from Tasty Kitchen