Buffalo Chicken Salad Recipe (Easy, Spicy, Creamy!)

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I never planned on becoming obsessed with buffalo chicken salad recipe variations. It started innocently enough at a work potluck when my coworker brought this vibrant, spicy salad that disappeared within minutes.

The combination of tender chicken tossed in tangy buffalo sauce, cool crisp vegetables, and creamy dressing was absolutely addictive. I went home that night determined to recreate it, and after several attempts (including one disastrous version with way too much hot sauce), I finally nailed the perfect balance.

This buffalo chicken salad has become my go-to for everything from quick lunches to party spreads. What I love most is how it takes the flavors everyone craves from buffalo wings and transforms them into something fresh and satisfying. My teenage son, who usually turns his nose up at salads, actually requests this one regularly.

You can serve it over mixed greens for a lighter meal, pile it onto a sandwich, or scoop it up with crackers for game day. The beauty of this recipe is its versatility and how quickly it comes together. Once you taste that perfect blend of heat, tang, and cool creaminess, you’ll understand why I make it at least twice a month.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes
Servings	6 servings
Difficulty Level	Easy

Buffalo Chicken Salad Recipe | Light, Filling & Delicious

Table of Contents

Why You’ll Love This Buffalo Chicken Salad Recipe

This buffalo chicken salad hits all the right notes for anyone who loves bold, spicy flavors without the guilt of fried food. The combination of protein-packed chicken with crisp vegetables makes it surprisingly filling yet light enough for lunch or dinner.

I’ve served this at countless gatherings, and it’s always the first dish to empty. The tang from the buffalo sauce paired with cool, creamy ranch creates that addictive flavor contrast people can’t resist. Plus, unlike traditional buffalo wings, you won’t end up with messy fingers or a pile of bones on your plate.

One of my favorite things about this recipe is how meal-prep friendly it is. I often make a double batch on Sunday and portion it out for the week. The flavors actually improve overnight as everything melds together in the fridge.

Here’s what makes this buffalo chicken salad stand out:

Ready in under an hour with minimal active cooking time
Packed with protein to keep you satisfied for hours
Customizable heat level so everyone can enjoy it
Perfect for meal prep and stays fresh for up to 4 days
Crowd-pleaser at parties that works as a dip, sandwich filling, or salad topper
Budget-friendly ingredients you probably already have on hand
Healthier alternative to buffalo wings with all the flavor and none of the deep frying

You might also enjoy: Chicken Caesar Pasta Salad Recipe

Ingredients

The key to outstanding buffalo chicken salad lies in using quality ingredients and the right balance of heat to coolness. I learned this the hard way when my first attempt was so spicy my eyes watered.

For the chicken and sauce:

1½ pounds (680g) boneless, skinless chicken breasts
½ cup (120ml) buffalo hot sauce
2 tablespoons unsalted butter, melted
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper

For the salad:

1 cup (150g) celery, finely diced
½ cup (75g) red onion, finely diced
½ cup (80g) blue cheese crumbles (or substitute with feta)
¼ cup (30g) fresh parsley, chopped

For the dressing:

¾ cup (180g) mayonnaise
¼ cup (60g) Greek yogurt or sour cream
3 tablespoons ranch dressing
1 tablespoon lemon juice
½ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper (optional, for extra heat)

Kitchen Equipment Needed

Having the right tools makes preparing this buffalo chicken salad so much easier and faster. I used to struggle with unevenly cooked chicken until I invested in a proper meat thermometer.

Essential equipment:

Large skillet or grill pan for cooking chicken
Meat thermometer to ensure perfectly cooked chicken
Large mixing bowl for combining ingredients
Sharp chef’s knife for dicing vegetables
Cutting board
Measuring cups and spoons
Silicone spatula for stirring and coating
Small bowl for mixing dressing
Whisk or fork for blending
Tongs for handling chicken

Recommended Products for This Recipe

After making this buffalo chicken salad countless times, I’ve found a few products that genuinely make the process easier and the results tastier.

1. Frank’s RedHot Buffalo Wings Sauce

This is the gold standard for buffalo flavor, and I’ve tried many brands. The vinegar tang and perfect heat level create that authentic buffalo taste without being overwhelmingly spicy. Unlike some cheaper alternatives, it doesn’t separate or get watery when mixed with the chicken.

Get it on Amazon

2. Lodge Pre-Seasoned Cast Iron Skillet

I cook my chicken in this 12-inch cast iron skillet because it distributes heat evenly and creates a beautiful sear. The chicken stays juicy inside while getting perfectly browned on the outside. This pan has lasted me over a decade and only gets better with use.

Get it on Amazon

3. ThermoPro Digital Instant Read Meat Thermometer

Overcooked, dry chicken used to ruin my buffalo chicken salad until I started using this thermometer. It gives you a reading in 3 seconds, so you know exactly when the chicken hits 165°F (74°C) for perfect, juicy results every time. It’s saved me from countless rubbery chicken disasters.

Get it on Amazon

4. Pyrex Glass Mixing Bowl Set

These bowls are perfect for mixing the salad and storing leftovers. Glass doesn’t absorb odors or stains like plastic does, which is crucial when working with buffalo sauce. I use the 4-quart size for mixing and the smaller ones for prepping ingredients.

Get it on Amazon

Another favorite: Mexican Chicken Salad Recipe

Step-by-Step Instructions: How to Make Buffalo Chicken Salad

Follow these detailed steps to create perfectly balanced buffalo chicken salad. The key is getting tender, flavorful chicken and mixing everything just right.

1. Prepare and Season the Chicken

Pat the chicken breasts completely dry with paper towels (this helps them brown properly and prevents splattering)
Place chicken breasts on a cutting board and check for uneven thickness
If any breasts are particularly thick (over 1 inch), use a meat mallet or rolling pin to gently pound them to an even ¾-inch thickness
This ensures even cooking and prevents dry edges with raw centers
Season both sides of each breast generously with garlic powder, onion powder, and black pepper
Let the seasoned chicken rest at room temperature for 10 minutes while you prepare other ingredients (this helps it cook more evenly)

2. Cook the Chicken

Heat your large skillet over medium-high heat for 2-3 minutes until hot
Add 1 tablespoon of oil (vegetable or olive) and swirl to coat the pan
Carefully place chicken breasts in the pan, making sure they don’t overlap (cook in batches if necessary)
Let them cook undisturbed for 6-7 minutes on the first side until golden brown
Resist the urge to move them around, as this prevents proper browning
Flip each breast carefully using tongs and cook for another 6-7 minutes
Insert your meat thermometer into the thickest part of the largest breast
The internal temperature should read 165°F (74°C) for safe consumption
If the chicken starts browning too quickly, reduce heat to medium
Remove chicken from heat immediately when it reaches temperature and transfer to a plate
Let the chicken rest for 10 minutes (this allows juices to redistribute, keeping meat moist)

3. Prepare the Buffalo Coating

While chicken rests, melt 2 tablespoons of butter in the microwave (about 30 seconds)
In a medium bowl, whisk together the melted butter and buffalo hot sauce until completely combined
The butter helps the sauce coat the chicken evenly and adds richness
Taste the sauce and adjust heat level if desired (add more hot sauce for spicier, more butter to mellow it out)
Set aside until chicken is ready

4. Shred and Coat the Chicken

Once chicken has rested, use two forks to shred it into bite-sized pieces
You can also dice it with a knife if you prefer larger chunks, but shredded works best for even sauce distribution
Transfer all shredded chicken into the bowl with buffalo sauce
Use a silicone spatula or large spoon to toss the chicken thoroughly
Make sure every piece is evenly coated with the buffalo mixture
Let the buffalo chicken cool to room temperature before proceeding (hot chicken will wilt vegetables and make dressing runny)
This takes about 15 minutes, which is perfect timing for preparing vegetables

Read Also: Broccoli Salad Recipe

5. Prepare the Vegetables

Wash celery stalks thoroughly and pat dry completely
Trim off the leafy tops and tough bottom ends
Cut celery into thin slices, then dice into small, uniform pieces (about ¼-inch cubes)
The smaller and more uniform, the better they’ll distribute throughout the salad
Peel the red onion and cut it in half
Dice into very small pieces (finer than the celery) to avoid overpowering bites
If you’re sensitive to raw onion, soak the diced onion in ice water for 5 minutes, then drain and pat dry
This removes some of the harsh bite while keeping the flavor
Roughly chop fresh parsley, discarding thick stems
Set all prepared vegetables aside in separate small bowls

6. Make the Creamy Dressing

In a medium bowl, combine mayonnaise, Greek yogurt (or sour cream), and ranch dressing
The Greek yogurt adds protein and tang while cutting some of the richness
Add lemon juice and Worcestershire sauce for depth and brightness
If you like extra heat, stir in cayenne pepper at this stage
Whisk everything together vigorously until completely smooth and no lumps remain
The dressing should be creamy but pourable (if too thick, add 1 tablespoon of milk)
Taste and adjust seasonings (you can add a pinch of salt if needed, though the buffalo sauce and ranch provide plenty)

7. Combine Everything

Transfer the cooled buffalo chicken to your largest mixing bowl
Add the diced celery, red onion, and chopped parsley directly on top
Pour the creamy dressing over everything
Using a large spoon or spatula, fold all ingredients together gently but thoroughly
Make sure the dressing coats everything evenly and vegetables are distributed throughout
Be careful not to overmix, which can make the chicken mushy
About 20-25 gentle folds should do it

8. Add Finishing Touches

Fold in the blue cheese crumbles last (or reserve some for garnish)
The crumbles are delicate and can break down if mixed too aggressively
If you want to control the blue cheese distribution, leave some out and let people add their own
Taste the salad at this point and adjust seasoning if needed
You can add more buffalo sauce for heat, more ranch for creaminess, or a squeeze of lemon for brightness
Cover the bowl with plastic wrap or transfer to an airtight container

This pairs beautifully with my Coleslaw Recipe for a complete meal.

Buffalo Chicken Salad Recipe | Family-Friendly Dinner Idea

Tips for The Best Buffalo Chicken Salad

After making this dozens of times, I’ve learned some tricks that make a big difference in the final result. The most important lesson came when I accidentally added the dressing to hot chicken and ended up with a soupy mess.

Essential tips for success:

Always cool the chicken completely before adding dressing and vegetables to prevent wilting and separation
Use freshly cooked chicken rather than pre-cooked rotisserie chicken for better texture and flavor control (though rotisserie works in a pinch)
Don’t skip the resting period after cooking chicken, as this keeps it juicy and prevents dryness
Adjust heat gradually by starting with less buffalo sauce and adding more to taste rather than overwhelming it from the start
Finely dice vegetables so every bite has a good distribution of flavors and textures without large, crunchy chunks
Toast your buffalo sauce briefly in the pan after cooking chicken to intensify flavors and reduce excess liquid
Mix dressing separately before adding to ensure even coating and proper consistency
Chill before serving for at least 30 minutes to let flavors meld and salad firm up
Taste and adjust before serving, as flavors can mellow in the fridge and may need a splash more buffalo sauce or lemon
Reserve some blue cheese for topping rather than mixing it all in, which prevents it from breaking down and becoming mushy

Serving Suggestions

This buffalo chicken salad is incredibly versatile and works in so many different ways. I love experimenting with various serving methods depending on the occasion and who I’m feeding.

The most popular way I serve this is over a bed of mixed greens with extra blue cheese crumbles and ranch dressing drizzled on top. The cool, crisp lettuce balances the spicy chicken perfectly. For lunch, I pile it high on toasted bread or rolls to make hearty sandwiches that rival any deli.

When hosting game day parties, I put it out with crackers, celery sticks, and sliced baguette for an interactive spread that disappears quickly. My favorite weeknight shortcut is stuffing it into lettuce wraps for a low-carb meal that feels fresh and light.

Here are my favorite serving ideas:

Classic salad: Serve over romaine lettuce, arugula, or mixed greens with cherry tomatoes and cucumber
Buffalo chicken sandwich: Pile between toasted brioche buns or ciabatta rolls with extra pickles
Lettuce wraps: Scoop into butter lettuce or iceberg leaves for a low-carb option
Crackers and chips: Serve as a dip alongside tortilla chips, water crackers, or pita chips
Stuffed tomatoes: Hollow out large beefsteak tomatoes and fill with buffalo chicken salad
Loaded baked potatoes: Top hot baked potatoes with this salad for a hearty meal
Buffalo chicken wraps: Roll in large flour tortillas with additional lettuce and ranch
Slider bar: Set up a DIY slider station with small rolls and various toppings

Variations of Buffalo Chicken Salad

One of the best things about this recipe is how easily you can customize it to suit different tastes and dietary needs. I’ve tried countless variations over the years, and these are my favorites.

Delicious variations to try:

BBQ buffalo blend: Replace half the buffalo sauce with BBQ sauce for a sweet and spicy version
Ranch lovers: Mix an extra ¼ cup of ranch dressing directly into the buffalo chicken before adding other ingredients
Mediterranean twist: Swap blue cheese for crumbled feta and add diced cucumber, Kalamata olives, and a squeeze of lemon
Bacon upgrade: Stir in ½ cup of crispy, crumbled bacon for extra smokiness and crunch
Apple walnut version: Add ½ cup diced apple and ¼ cup toasted walnuts for sweet crunch
Avocado cream: Mash one ripe avocado into the dressing for extra creaminess and healthy fats
Crunchy Asian fusion: Add ½ cup chopped peanuts, shredded carrots, and swap ranch for peanut sauce
Extra veggie: Include diced bell peppers, shredded carrots, or chopped cherry tomatoes for more color and nutrition
Spicy jalapeño: Add 2-3 tablespoons of diced pickled jalapeños for extra heat and tang
Lighter version: Use all Greek yogurt instead of mayo and skip the blue cheese
Everything bagel: Top with everything bagel seasoning for an unexpected flavor boost
Protein boost: Mix in ½ cup of cooked, crumbled bacon or diced hard-boiled eggs

Read Also: Chicken and Egg Salad Recipe

Storage and Reheating

Proper storage is crucial for maintaining the quality and safety of your buffalo chicken salad. I learned this lesson after leaving a batch in the fridge too long and having to toss it out.

Storage guidelines:

Refrigerator storage: Transfer to an airtight container and store in the refrigerator for up to 4 days
Keep dressing separate: For meal prep, store the dressed chicken and undressed vegetables separately to maintain crispness
Freeze buffalo chicken: The buffalo chicken mixture (without vegetables and dressing) can be frozen for up to 2 months
Thaw properly: Defrost frozen buffalo chicken overnight in the refrigerator, never at room temperature
Avoid freezing dressed salad: The mayonnaise-based dressing separates and becomes watery when frozen
Refresh before serving: If salad seems dry after storage, stir in a tablespoon of ranch dressing or mayo
Watch for signs of spoilage: Discard if you notice any sour smell, discoloration, or if it’s been stored longer than 4 days
Pack for lunch: Portion into individual containers with lettuce or crackers on the side for convenient grab-and-go meals
No reheating needed: This salad is meant to be served cold or at room temperature
If serving warm: Gently warm just the buffalo chicken portion in the microwave for 30 seconds, then add to fresh vegetables and dressing

Buffalo Chicken Salad Recipe | Fresh, Bold & Flavor-Packed

Nutritional Facts

Understanding the nutritional content helps you make informed decisions about portion sizes and how this fits into your diet. These values are approximate and based on one serving (⅙ of the recipe).

Per serving (approximately 1 cup):

Calories: 385
Total Fat: 28g
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 95mg
Sodium: 890mg
Total Carbohydrates: 6g
Dietary Fiber: 1g
Sugars: 3g
Protein: 28g
Vitamin A: 8% DV
Vitamin C: 12% DV
Calcium: 10% DV
Iron: 6% DV

Note: Nutritional values will vary based on specific brands used and modifications made to the recipe. This version uses regular mayonnaise and full-fat Greek yogurt. Substituting light mayo or using all Greek yogurt can reduce calories and fat by approximately 30%.

You might also enjoy: Fancy Nancy Chicken Salad Recipe

Health Benefits of Key Ingredients

While this buffalo chicken salad is definitely indulgent, it does pack some nutritional benefits thanks to its quality ingredients. The protein-rich chicken and vegetable content make it more nutritious than traditional buffalo wings.

Chicken breast provides lean, high-quality protein essential for muscle maintenance and repair, along with B vitamins that support energy metabolism. It’s one of the best sources of protein while remaining relatively low in fat.

Celery adds satisfying crunch while being extremely low in calories. It’s rich in antioxidants and provides vitamin K, which supports bone health and proper blood clotting.

Key nutritional benefits:

High protein content helps keep you full and satisfied for hours
Greek yogurt adds probiotics for gut health and extra protein while reducing fat compared to all-mayo versions
Red onions contain quercetin, a powerful antioxidant with anti-inflammatory properties
Blue cheese provides calcium and beneficial bacteria while adding bold flavor
Celery offers hydration and fiber with minimal calories
Buffalo sauce contains capsaicin, which may boost metabolism temporarily
Parsley is rich in vitamins A, C, and K, plus acts as a natural breath freshener

FAQs About Buffalo Chicken Salad

1. Can I use rotisserie chicken instead of cooking my own?

Absolutely, rotisserie chicken is a great time-saving shortcut. Use about 3 cups of shredded rotisserie chicken and toss it directly with the buffalo sauce mixture.

Just be aware that rotisserie chicken is already seasoned, so you might want to go lighter on additional seasonings. The texture will be slightly different from freshly cooked chicken, but it still tastes delicious and cuts your prep time in half.

2. How can I make this buffalo chicken salad less spicy?

The easiest way to dial down the heat is to reduce the buffalo sauce to ¼ cup and increase the butter or add a tablespoon of honey to balance it. You can also mix in extra ranch dressing or blue cheese, which helps cool the spice level significantly.

Another option is to use a mild buffalo sauce brand or substitute half the buffalo sauce with ranch dressing. My kids prefer it this way, and it still has that signature buffalo flavor without the intense heat.

3. What can I substitute for blue cheese if I don’t like it?

Feta cheese is my favorite blue cheese alternative because it still provides that tangy, salty element. Shredded cheddar or Monterey Jack work well too, though they’re milder.

For a dairy-free option, try nutritional yeast for a cheesy flavor or simply omit the cheese altogether and add extra vegetables like diced bell peppers or shredded carrots. The salad is still fantastic without cheese.

4. How far in advance can I make buffalo chicken salad?

You can make this up to 24 hours in advance for the best flavor and texture. The salad actually tastes better after sitting in the fridge for a few hours as the flavors meld together.

For longer storage, prepare the buffalo chicken and dressing separately, then combine with fresh vegetables and cheese within an hour of serving. This keeps everything crisp and prevents the vegetables from becoming soggy.

5. Can I make this buffalo chicken salad in a slow cooker?

Yes, you can cook the chicken in a slow cooker with ½ cup of chicken broth on low for 3-4 hours until tender. Shred the chicken directly in the slow cooker, drain any excess liquid, then toss with the buffalo sauce mixture.

Let the buffalo chicken cool completely before transferring to a bowl and mixing with the remaining ingredients. This method works great for meal prep or when you want hands-off cooking.

Read Also: Newks Chicken Salad Recipe

Final Thoughts

This buffalo chicken salad has truly become one of those recipes I turn to again and again, and I hope it becomes a favorite in your kitchen too. The perfect balance of spicy, tangy, and creamy makes it endlessly craveable.

I love how it transforms simple ingredients into something special that works for casual weeknight dinners or impressive party spreads. Give this recipe a try and let me know how it turns out for you in the comments below. I’d love to hear about any creative variations you come up with or how you like to serve it!

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