Begin by bringing a large pot of salted water to a boil over high heat. Add your choice of higher protein pasta and cook according to package instructions until it reaches a slightly softer texture than al dente, about 10-12 minutes. Stir occasionally to prevent sticking. Once done, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.

In a large mixing bowl, combine the shredded chicken with buffalo sauce. Use about 1 cup of your favorite buffalo sauce, adjusting based on your heat preference. Toss the chicken thoroughly until it's evenly coated in the sauce.

Once your pasta has cooled, add it to the bowl with the buffalo chicken. Next, incorporate chopped vegetables such as bell peppers and celery for extra crunch. Mix gently to combine.

Spoon in about ½ cup of Greek yogurt and ¼ cup of blue cheese dressing. Mix well until all the ingredients are evenly combined.

Taste your salad and adjust the seasoning. Add more buffalo sauce for heat or more yogurt for creaminess.

Serve immediately or store in an airtight container for meal prep. It can be refrigerated for up to 4 days.