1. Bring a large pot of salted water to a boil. Add the whole wheat rotini pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta for the salad.
2. While the pasta cooks, in a large mixing bowl, combine the shredded chicken, chickpeas, celery, carrots, green onions, and crumbled blue cheese.
3. In a separate small bowl, whisk together the buffalo wing sauce, Greek yogurt, mayonnaise, apple cider vinegar, garlic powder, salt, and black pepper until smooth. This creamy dressing is a lighter take on the usual buffalo dip, inspired by the way Mama Lou would lighten rich sauces with yogurt to make them more digestible for us kids.
4. Add the cooled pasta to the bowl with the chicken mixture, then pour the dressing over everything. Gently toss until every bite is coated with that tangy, spicy goodness.
5. Cover and refrigerate the salad for at least 30 minutes to let the flavors meld. It’s always better the next day, a little reminder from Ouma who insists that good things take time—especially in food.
6. Before serving, taste and adjust seasoning if needed, then sprinkle with fresh parsley or cilantro for a bright finish.

One tip I’ve learned from years of cooking with Mama Lou is to never rush the resting step. It’s during that wait that the flavors truly become friends, creating a harmony that makes this salad unforgettable.