Start by cooking the chicken breasts. You can either boil, bake, or use a rotisserie chicken for convenience.

Once cooked, allow the chicken to cool slightly before shredding it into bite-sized pieces using two forks or your hands.

In a large mixing bowl, combine the buffalo sauce, mayonnaise, and plain Greek yogurt. Blend thoroughly until a creamy, smooth consistency is achieved.

The combination of mayo and Greek yogurt adds a nice balance of creaminess and tanginess to the salad.

Stir in the shredded chicken and buffalo sauce. Next, fold in the finely chopped celery and red onion. These veggies add a wonderful crunch to the salad.

If you’re a fan of blue cheese, toss in the crumbles at this stage. Finally, squeeze in the lemon juice and season with salt and pepper to taste. Mix everything until well combined.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Once chilled, give the salad a quick stir and taste to adjust the seasoning if needed.

Before serving, sprinkle some freshly chopped parsley over the top for a pop of color and freshness.

Serve your Buffalo Barclay Chicken Salad on a bed of lettuce, in a sandwich, or with crackers for a delightful meal.