Buffalo chicken salad is a spicy spin on a classic recipe. This salad is made with shredded chicken in a creamy dressing and crisp vegetables, and is packed with buffalo flavor.
While I love a traditional chicken salad, I am a sucker for a fun spin on our favorite lunch. Some of our favorite chicken salad recipes include a Southwest, Cobb, and Greek tzatziki version.
This buffalo chicken salad has also quickly worked its way up into the list of our favorite bites. It is so quick to make and can be enjoyed in a variety of ways. Spoon it over crispy butter lettuce for low carb lettuce wraps. Wrap it up in a homemade sourdough tortilla or homemade pita. Nestle a scoop between two homemade sandwich rolls for buffalo chicken salad sandwiches.
Whether you are in need of a light lunch or quick dinner, this is a recipe you will reach for again and again!
Why You’ll Love This Recipe
Quick and easy – This easy dish is ready in about 15 minutes with simple ingredients. It’s a great option for weekday lunches or dinner in a pinch.
High in protein – I love that this is made with chicken and Greek yogurt for a satisfying meal that is also high in protein.
Flavorful – Enjoy the taste of restaurant buffalo wings in a delicious and simple way. Tangy buffalo sauce, cool yogurt, and crunchy veggies create the perfect balance of flavors and textures.
Ingredients
Chicken – This is a great way to use roast chicken, instant pot whole chicken, or even leftover chicken breast. Opt for store-bought rotisserie chicken if you are short on time.
Buffalo sauce – Use your favorite brand of sauce in this healthy buffalo chicken salad.
Greek yogurt – Use store bought, plain Greek yogurt, or homemade Greek yogurt.
Mayo – Homemade avocado mayo is easy to make and elevates any recipe! Plus, you get the added benefit of avoiding seed oils when you make it from scratch.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Buffalo Chicken Salad
Step 1: In a mixing bowl, combine the chopped chicken, red onion, celery, dill pickles, buffalo sauce, Greek yogurt, and mayonnaise.
Step 2: Give it a good stir until everything is evenly coated. Taste and adjust the seasoning with salt and pepper as needed.
Step 3: To assemble, separate the large leaves from a head of butter lettuce and fill each with a scoop of the chicken salad.
Step 4: Top with the optional blue cheese crumbles, sliced green onions, and a drizzle of buffalo sauce, then enjoy!
Tips
- Using rotisserie chicken is the best way to make this recipe in just 10 minutes. It’s flavorful, tender, and a great shortcut for busy days.
- Finely dice the vegetables so you get a little crunch in every bite without overpowering the chicken.
- Start with less buffalo sauce if you’re sensitive to heat. You can always stir in more after tasting.
- Let it chill for 20 to 30 minutes before serving if you have the time. The flavors meld together and the salad tastes even better.
- This recipe is perfect for meal prep. Make it ahead and enjoy it for lunches throughout the week.
Recipe FAQs
If stored properly in an airtight container in the refrigerator, this leftover chicken salad will keep for 3–4 days.
Cooked chicken, fresh veggies, and a creamy dressing made with Greek yogurt, mayo, and buffalo sauce are the simple components that make up this recipe.
Buffalo chicken salad is naturally gluten-free, just be sure to use a gluten-free buffalo sauce if needed.
More Delicious Recipes from the Farmhouse
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Easy Buffalo Chicken Salad Recipe
Ingredients
- 3 cups chopped cooked chicken
- ⅓ cup red onion, finely diced
- 2 celery stalks, finely diced
- ¼ cup dill pickle, diced
- ⅓ cup mild buffalo sauce
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine the chopped chicken, red onion, celery, dill pickles, buffalo sauce, Greek yogurt, and mayonnaise.
- Give it a good stir until everything is evenly coated.
- Taste and adjust the seasoning with salt and pepper as needed.
To assemble:
- Separate the large leaves from a head of butter lettuce and fill each with a scoop of the chicken salad.
- Top with the optional blue cheese crumbles, sliced green onions, and a drizzle of buffalo sauce, then enjoy!
Notes
- Using rotisserie chicken is the best way make this recipe in just 10 minutes. It’s flavorful, tender, and a great shortcut for busy days.
- Finely dice the vegetables so you get a little crunch in every bite without overpowering the chicken.
- Start with less buffalo sauce if you’re sensitive to heat. You can always stir in more after tasting.
- Let it chill for 20–30 minutes before serving if you have the time. The flavors meld together and the salad tastes even better.
- This recipe is perfect for meal prep. Make it ahead and enjoy it for lunches throughout the week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
