Start by flavoring the yogurt base. This ensures that the buffalo flavor is fully mixed in. In a large bowl (we'll use the same bowl for the other ingredients), stir together the yogurt, Frank's Red Hot Original Sauce, salt, garlic powder, and black pepper.
Then stir in (to the same bowl) the shredded fully cooked chicken, celery, and green onion. Taste and add more hot sauce or salt if desired.
Pair with crackers if serving as an appetizer. You can enjoy this chicken salad between two slices of bread or in a croissant as a sandwich. To keep this low carb, simply scoop onto bibb lettuce or romaine leaves.
Notes
If you’re starting with raw chicken, you’ll want 2 lbs of skinless and boneless chicken breasts. Add to a pot of boiling water. Simmer on medium heat until cooked through, about 10 minutes. Remove the chicken from the water and set aside so it can cool. Then use two forks to shred the fully cooked chicken. You can also use a sharp knife to chop the chicken if you prefer. Measure the finished chicken to make sure you have 4 cups.