This is so super easy and I’m OBSESSED with it. It started with a Buffalo Chicken Bowl recipe I found here.  I didn’t love the tomatoes after it sat a couple of days, so I picked them out… and then I wasn’t sure how to eat it, so I added some mayo and made it creamy and ate it with pita chips.*

That made me think about actually setting out to make chicken salad with a hot sauce kick, and I decided to experiment with a mix of light mayo and Greek yogurt to give it a little more protein and keep the calories in check.

Here’s what I came up with.

Ingredients:

2 pounds chicken breast
1/2 cup Hellmann’s Light Mayo
1/2 cup fat free Greek Yogurt
1 cup hot sauce

(You can scale this up or down… just figure 1/4 cup each of the mayo and Greek Yogurt per pound of chicken. You don’t really need to worry too much about changing the hot sauce… unless you use a lot more meat… then you’d want to increase the hot sauce. I use Frank’s Red Hot, which has 0 calories)

Optional:  chopped water chestnuts or celery for crunch

Instructions:

Put the chicken in your slowcooker and pour in the hot sauce. Cook on high for 3 hours or low for six hours. (You can also cook the chicken in an Instant Pot; I just use the Poultry setting.)  When the chicken is cooked through, remove it from the liquid that will have accumulated in the cooker and shred it or chop it up(depending on your preference).  I find it shreds really well when it’s hot, but, if you want to chop it, you probably want to let it cool for a bit first.

In a large bowl, mix the mayo and yogurt.  Add the water chestnuts or celery if you want. Then add the chicken. You can also always add more hot sauce, to taste. That’s it!

For each of 5 servings (about 3/4 cup each):  245 calories, 8 grams of fat, 1.7 grams of carbs (0 grams of fiber), 39.1 grams of protein.

*My favorite way to eat this right now is open-faced as a melt… I use a 100-calorie Sandwich thin and 2 slices of Jarlsberg Lite cheese and melt the cheese in a toaster oven.

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