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A bowl of buffalo chicken salad with chopped celery and crackers arranged around it on a light surface.
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Buffalo Chicken Salad

Turn leftover chicken into a stellar lunch with this Buffalo chicken salad recipe! It’s creamy and spicy, with celery and red onion for crunch and you can even throw in pungent crumbled blue cheese if that’s your thing. So easy and delicious!
Prep Time15 minutes
Chilling Time15 minutes
Total Time30 minutes
Course: Chicken, Salad, Sandwiches, Burgers & Wraps
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Rachel Gurk

Ingredients

Dressing:

  • ⅓ cup hot sauce (such as Frank’s RedHot)
  • ⅓ cup mayonnaise
  • ⅓ cup plain Greek yogurt
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder

Salad:

  • 4 cups chilled cooked chicken, shredded or diced (rotisserie chicken works great)
  • ½ cup finely diced celery (about 1 stalk)
  • ¼ cup finely diced red onion
  • ¼ cup crumbled blue cheese, optional
  • lettuce leaves, bread, croissants, crackers, or veggie sticks for serving

Instructions

  • In a large bowl, combine hot sauce, mayonnaise, yogurt, garlic powder, onion powder to make dressing. Whisk until smooth and combined.
    ⅓ cup hot sauce, ⅓ cup mayonnaise, ⅓ cup plain Greek yogurt, ½ teaspoon garlic powder, ¼ teaspoon onion powder
  • Add chicken, celery, onion, and blue cheese (if using). Stir until everything is coated with dressing.
    4 cups chilled cooked chicken, shredded or diced, ½ cup finely diced celery, ¼ cup finely diced red onion, ¼ cup crumbled blue cheese, optional
  • Taste, and adjust seasoning with salt and pepper, as needed.
  • Cover and refrigerate the salad for 15 minutes to let the flavors develop.
  • Serve Buffalo chicken salad as a filling for wraps, sandwiches, or on its own with crackers and veggie sticks. It can also be served on a bed of lettuce.

Video

Notes

  • How to cook chicken: If you opt not to use rotisserie chicken, cook the chicken ahead of time and chill it. Try poaching the chicken, Instant Pot shredded chicken, or make air fryer chicken breasts. Choose white meat, dark meat, or a combination.
  • Dressing options: The dressing can be made with all mayonnaise or all Greek yogurt (or any combination). Sour cream may be substituted for Greek yogurt.
  • Storage: Refrigerate Buffalo chicken salad in an airtight or covered container for three to four days. Because of the mayo and fresh veggies, this chicken salad will not freeze well.

Nutrition

Serving: 1cup | Calories: 410kcal | Carbohydrates: 3g | Protein: 39g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 120mg | Sodium: 866mg | Potassium: 451mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 224IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 2mg

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