It’s simple enough for a weeknight meal yet versatile enough to impress guests. Plus, it’s customizable, so you can make it as bold or as mild as you like!

Ingredients

6 1/2 ounces cooked chicken breast, cubed
1/4 cup red onion, diced
1/2 celery stalk, diced
1 baby carrot, chopped
1/4 cup mayonnaise
1/4 cup Frank’s hot sauce (or your favorite buffalo sauce)
6 baby romaine lettuce leaves (or another lettuce of choice)
Light blue cheese dressing, optional for topping

Cooking Time

Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Servings: 2

Equipment

Mini food processor or sharp knife
Mixing bowl
Measuring cups and spoons
Spoon or spatula

How to Make This Recipe?

Buffalo Chicken Salad might seem complex, but it’s surprisingly effortless to prepare. Every step is designed to maximize flavor while keeping things easy and quick. Once you have your ingredients ready, you’ll be enjoying this delicious salad in no time! Here’s how I make it from start to finish.

Prep the Chicken and Veggies

If you don’t already have cooked chicken, roast or boil it until tender, then dice or shred. Alternatively, a rotisserie chicken saves time and adds a smoky flavor. For the vegetables, use a mini food processor to dice red onion, celery, and carrot into small, uniform pieces.

Make the Dressing

Combine mayonnaise and Frank’s hot sauce in a bowl to create the creamy and tangy base. For extra heat, add more buffalo sauce to taste. Stir until smooth and evenly mixed.

Combine the Salad Ingredients

Place the cooked chicken and chopped veggies into a large mixing bowl. Pour the buffalo sauce mixture over the top and gently toss everything together. Make sure each bite is coated in that rich, spicy dressing.

Assemble and Serve

Spoon the salad mixture onto individual lettuce leaves, forming wraps. Garnish with a little extra hot sauce, some blue cheese dressing, or even celery leaves for added flavor and visual appeal.

Why I Love Making This Recipe?

Buffalo Chicken Salad is one of those recipes I keep coming back to. It’s spicy and bold, yet light and refreshing, thanks to the crisp veggies and lettuce leaves. I also love how versatile it is—I can serve it as a lettuce wrap, a sandwich filler, or even a dip with crackers. Best of all, it’s a great way to use up leftover chicken, turning a few simple ingredients into a star dish.

Tips and Variations

Preparing this salad taught me a few tricks that make it even better. I love experimenting with small variations to suit my taste or mood, and I’d love to share these ideas with you!

Use Greek yogurt in place of mayonnaise for a lighter option.
Swap blue cheese with feta or skip it altogether if you’re not a fan.
Try adding a pinch of smoked paprika or garlic powder to the dressing for more depth.
Don’t have lettuce wraps? Use whole wheat tortillas or serve it over a bed of mixed greens.
To keep the chicken extra juicy, use shredded dark meat instead of breast meat.

Serving Suggestions

Buffalo Chicken Salad pairs wonderfully with plenty of options. Serve it alongside veggie sticks (like celery and carrots), baked sweet potato fries, or even a classic coleslaw. You can also enjoy it as a side for a hearty soup or a bowl of chili.

Storage and Leftovers

Store any leftover salad in an airtight container in the fridge for up to 3 days. If storing lettuce separately, make sure it’s dried thoroughly to prevent it from wilting. When reheating, only warm up the chicken if it’s not already mixed. For the best taste and texture, enjoy the salad chilled or at room temperature.

Nutritional Information

Here’s a simple breakdown of nutrition per serving for this recipe:

Calories: 359
Protein: 30g
Carbohydrates: 4g
Fat: 24g

Common Mistakes to Avoid

Even a simple recipe like Buffalo Chicken Salad can go off-track with a few missteps. When I first started making this, I learned a few lessons the hard way!

Not chopping veggies finely enough. Larger chunks can overwhelm the other flavors. A food processor makes this step quick and easy.
Overdressing the salad. Add the buffalo sauce mixture in batches to avoid making the salad too soggy.
Using dry chicken. Always use fresh or moist chicken. If it seems dry, toss it lightly with olive oil or broth before mixing.
Skipping garnishes. A drizzle of extra buffalo sauce or a sprinkle of celery leaves adds a pop of flavor and presentation.

Buffalo Chicken Salad is a must-try recipe. It’s quick, flavorful, and packed with textures that keep every bite exciting. I hope you enjoy making (and eating) it as much as I do!

Ash Tyrrell