- Barbara Cooks - http://www.barbaracooks.com -

Buffalo Chicken Salad Sliders

It’s that time of year again when people prepare to chow down on hot wings, nachos and endless dips all in the name of football. There will be countless Super Bowl parties this coming Sunday but I couldn’t even tell you which teams are playing. I’m not a football fan. I’m not going to be a football fan. It’s not my thing so if you have a problem with that then get over it! However I will come to your party if I know you are going to have good food and some other non-football peeps for me to chat with. I’ll even bring something delicious in tow. If you are extra special I’ll bring more than one yummy and if you’re lucky I’ll even restrain myself from picking on the overly outward displays of masculinity.

I may not care for the game but I know how to do party food and I know how to do it well. In fact, party food is my favorite food to create. Heck, what is there not to like about it? You get amazing variety, everyone is encouraged to mingle more as they peruse the goody table and you have a house full of people who are all excited to be together.

I’ve created a few twists on classic game day recipes. Most game day foods are pretty unhealthy so my challenge was to make healthier food that looks and tastes just as good (if not better) than their calorie-laden counterparts. Today I’m sharing my buffalo chicken salad sliders. The sauce in this salad is so good and so incredibly simple I recommend making double and serving the rest as a dip with veggies and pita. And trust me, you won’t miss the wings one bit!


Buffalo Chicken Salad Sliders


Servings: 10 • Size: 1 slider • Weight Watcher Points+: 4

Calories: 167 • Fat: 4g • Carbs: 15g • Fiber: 2g • Protein: 17g

Sugars: 1g • Sodium: 550mg • Cholesterol: 35mg


*I used a 0 calorie, 0 fat, all natural hot sauce. You may need to adjust calorie information depending on what you use. You may also need to adjust the amount depending on how spicy your sauce is and how spicy you’d like your salad to be. You can always add more later.


Preheat oven to 350 degrees.

Place chicken in a shallow baking dish, coat both sides with olive oil and sprinkle with the salt and pepper. Bake 35-45 minutes or until completely cooked through. Remove and let cool.

Cut the chicken into small chunks. Place it in a large bowl and add the celery, carrot, red onion and cheese. Stir to combine.

In a small bowl, stir together the yogurt and hot sauce. (You may want to make extra for dipping!) Pour over the salad and stir to completely coat. Slice each roll like a bun and fill with the salad.