This Buffalo Chicken Salad gives traditional chicken salad a spicy new spin! Tender diced chicken tossed with celery, carrots, and bell pepper, all tied together with a creamy Buffalo dressing. Use it for lettuce wraps, sandwiches, and more!
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Why You’ll Love This Easy Buffalo Chicken Salad Recipe
- Chicken Salad, But Make It EXCITING. Regular Greek Yogurt Chicken Salad is a lunchtime staple, but Buffalo chicken salad has rizz, as the kids say. Buffalo sauce makes it spicy, blue cheese makes it punchy, and fresh veggies make it crunchy. Ba-bam!
- Meal Prep Hero. Make a double-batch of boneless skinless chicken breasts for dinner (perhaps Air Fryer Chicken Breast?) and save the extra to make Buffalo chicken salad. Then, assemble the salad and keep it in the fridge for a few days of easy lunches. You can serve it so many different ways, it never feels repetitive!
- Easy to Make. This Buffalo chicken salad is really just a matter of mixing everything together. You can do this! (My Curry Chicken Salad is equally effortless.)
How to Make Buffalo Chicken Salad
The Ingredients
- Cooked Boneless Skinless Chicken Breasts. You can cook them any way you like, whether it’s Grilled Chicken Breast, Baked Chicken Breast, or pre-cooked chicken from the grocery store.
- Celery. A delightfully crisp contrast to the chicken.
- Green Onions. You can use just the green tops for a milder flavor.
- Carrot. I shred a carrot on a box grater, but you can buy pre-shredded carrot as a shortcut.
- Orange or Yellow Bell Pepper. If your grocery store doesn’t have either of these, a red pepper is fine too.
- Plain Greek Yogurt. For creaminess, tang, and protein. You can use full-fat yogurt to make this Buffalo chicken salad keto.
- Buffalo Sauce. I use Frank’s. Stock up for game day and make Buffalo Chicken Sliders.
- Garlic Powder. For lots of savory flavor without the sharpness of fresh garlic.
- Cheese. Crumbled blue cheese or feta—I’m from Wisconsin, so cheese is never optional for me, but you can skip it if you’d like.
The Directions
- Combine. Add the chicken and veggies to a bowl.
- Whisk the Dressing. Add all of the dressing ingredients to a bowl and whisk until it’s smooth.
- Add the Dressing. Pour it into the bowl with the chicken and veggies.
- Toss to Coat. Make sure everything is evenly coated. Add crumbled blue cheese or feta if desired, and ENJOY!
Ways to Serve Buffalo Chicken Salad
- Bread. Use whole-grain bread to make sandwiches or toast. Croissants are great too!
- Tortillas or Pitas. Wrap chicken salad into tortillas or stuff it into pita pockets.
- Romaine or Butter Lettuce. Spoon the salad into lettuce cups or use the lettuce to make low carb wraps.
- Crackers or Tortilla Chips. Use these to scoop up the chicken salad.
- Avocados or Mini Sweet Peppers. Serve the salad in a pitted avocado or halved mini peppers for another low carb option.
- Greens. Or just serve Buffalo chicken salad over a bed of crisp greens.
Recipe Tips and Tricks
- Dice the Veggies Small. This evenly distributes them throughout the salad, which is always what you want in a chicken salad recipe. Plus, smaller veggies make serving on crackers a lot easier!
- Make It Your Own. Swap half the chicken for pasta to make a Buffalo chicken pasta salad. Add less Buffalo sauce to make it milder, or more to make it spicier. Use different veggies. You have a lot of room to put your own spin on this recipe!
- Don’t Freeze It. While this chicken salad is excellent for meal prep, it’s not as excellent for freezing. The fresh veggies will lose their crisp texture and release liquid into the salad upon freezing and thawing.
Buffalo Chicken Salad
Prep: 10 minutes
Total: 10 minutes
Servings: 4 servings
This Buffalo chicken salad pairs tender chicken with crisp veggies and a creamy Buffalo dressing. Use it for lettuce wraps, sandwiches, and more!
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Ingredients
- 3 cups cooked boneless skinless chicken breasts about 1 ¼ pounds or 3 small/medium breasts, ½-inch-diced
- 2 medium stalks celery ¼-inch diced (about 1 cup)
- 3 green onions thinly sliced (about ½ cup)
- 1 medium carrot shredded (about ½ cup)
- 1 medium orange or yellow bell pepper finely chopped (about 1 cup)
- ½ cup plain nonfat Greek yogurt
- ¼ cup Buffalo sauce such as Frank’s
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Crumbled blue cheese or feta optional
Serving Suggestions:
- Whole-grain bread
- Croissants
- Romaine or butter lettuce leaves
- Crackers
Instructions
- In a large bowl, combine the diced chicken, celery, green onions, shredded carrot, and chopped red bell pepper.
- In a separate bowl, whisk together the Greek yogurt, Buffalo sauce, garlic powder, salt, and pepper, until well combined. Pour the dressing over the chicken mixture and toss to coat evenly.
- Serve as a filling for sandwiches, inside lettuce cups, as a dip with crackers, or in a wrap. If desired, sprinkle with crumbled blue cheese prior to serving.
Notes
TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
Nutrition
Serving: 1(of 4)Calories: 209kcalCarbohydrates: 6gProtein: 36gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 91mgPotassium: 496mgFiber: 2gSugar: 3gVitamin A: 3.682IUVitamin C: 41mgCalcium: 66mgIron: 1mg
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Chicken is a great way to add lots of protein to salads! Here are some more salads with chicken:
This salad rocks! I loved it. I served it on a bed of mixed greens with cherry tomatoes and crumbled bacon, and it was incredible. This is definitely a new weeknight staple for me.
So glad you enjoyed it, Eleonor!
So simple but really great – especially if you use crisp, fresh lettuce. I’ve been craving this salad all week! The combination of flavors is addictive. I used boneless, skinless chicken thighs, and they were so tender and juicy.
Thanks Margie!
The flavor was delish! This is not your ordinary salad. What a great way to experience the taste of buffalo chicken without the mess and excess calories. It really is very easy to prepare.
So glad to hear you enjoyed it, Elizabeth!