I’m thrilled to share a protein-packed twist on my Buffalo Coleslaw recipe! By adding shredded chicken, you can instantly transform a beloved side into a hearty and satisfying meal.

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Absolutely PERFECT! This will be a staple in our house!

S Powell
(4.91 stars) 10 ratings
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Best part? It’s incredibly easy to prepare. Whether you use leftover chicken or grab a store-bought rotisserie, you’re just moments away from a delicious lunch or supper.

Ideal for fiery cravings, this bold and flavorful dish is on repeat in my house during the warm summer months. That being said, you can adjust the heat to your liking—crank it up with extra cayenne and hot sauce or keep it mild by skipping the cayenne entirely.

The Buffalo Sauce recipe yields about 2 cups, however you’ll only use ¾ cup for this recipe. I recommend stashing the remaining sauce in the fridge and using as a dip for veggies, or as a spread for sandwiches and burgers… or use it to make another batch of protein-filled slaw. I deliberately make extra for all sorts of applications in the days ahead. Of course, you can also choose to half the ingredients to yield a smaller amount (approximately 1 cup, enough for this coleslaw recipe).

Try my Thai Coleslaw with Peanut Sauce!

(4.91 stars) 10 ratings

Buffalo Chicken Slaw

I'm thrilled to share a protein-packed twist on my Buffalo Coleslaw. This dish is just too good to pass up.
Yield: 6 cups
Prep Time: 5 minutes
Total Time: 10 minutes
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Ingredients
 

Buffalo Cottage Cheese Sauce

  • 1 cup low-fat cottage cheese
  • ½ cup nonfat or low-fat plain Greek yogurt
  • 3 tablespoons hot sauce, more to drizzle on top of finished slaw
  • 2 ¼ teaspoons lemon juice
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper, skip if you prefer less heat
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper

Coleslaw

  • 4 cups shredded cabbage, white and purple (or a 12 to 14-ounce prepackaged coleslaw mix)
  • 1 cup shredded carrots
  • 2-3 cups shredded chicken*
  • Chopped scallions, optional

Equipment

Instructions
 

To make the Buffalo Cottage Cheese Sauce

  • Add all the ingredients to a high-speed blender or food processor and blend until smooth and creamy.

To make the coleslaw

  • Combine the shredded cabbage and carrots in a large bowl and mix.
  • Add ¾ cup of the sauce and toss to mix everything together. Add optional scallions and jalapeños if desired. Drizzle additional hot sauce over the top, and dig in!

Notes

To shred chicken
* You can use any leftover cooked chicken or pick up a rotisserie chicken at the grocery store.  Remove skin and shred chicken breasts (or thighs) into small pieces using your fingers. You’ll get about 3 cups from a standard rotisserie chicken.
Buffalo sauce
• You’ll only use ~¾ cup of the buffalo sauce, so they’ll be plenty leftover to use for dipping veggies, spreading on sandwiches and burgers… or for making another batch of coleslaw! You can also half the sauce recipe, if you prefer.
 
• If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient. While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 cupCalories: 105Carbohydrates: 7gProtein: 16gTotal Fat: 1.7g— Unsaturated Fat: 1.5g— Saturated Fat: 0.2gCholesterol: 30mgSodium: 330mgPotassium: 198mgFiber: 1gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gVitamin A: 3063IUVitamin C: 28mgCalcium: 53mgIron: 1mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!