Buffalo Chicken Salad Recipe
This easy buffalo chicken salad recipe is bold, flavorful, and ready in just 20 minutes. Packed with spicy buffalo chicken, crisp veggies, and creamy toppings, it’s perfect for quick lunches, hearty dinners, or meal prep. You can customize it with your favorite ingredients and adjust the spice level to suit your taste.
Equipment
- Mixing bowls
- Cutting board and knife
- Forks (for shredding chicken if needed)
Ingredients
- 2 cups cooked chicken shredded rotisserie chicken, grilled, or leftover
- 1/3 cup buffalo sauce adjust to taste
- 4 cups romaine lettuce chopped
- 2 celery stalks sliced
- 1/2 red onion thinly sliced
- 1 cup cherry tomatoes halved
- 1/4 cup blue cheese crumbles optional
- 1/4 cup ranch dressing or plain Greek yogurt for drizzling
- Optional add-ins: avocado slices crispy bacon, roasted chickpeas, tortilla strips
Instructions
- Prepare the Chicken: Shred or chop your cooked chicken.
- Toss with Buffalo Sauce: Place the chicken in a bowl, add the buffalo sauce, and toss until evenly coated.
- Chop the Veggies: In a large bowl, combine the chopped romaine lettuce, sliced celery, red onions, and cherry tomatoes.
- Assemble the Salad: Add the buffalo chicken to the bowl of veggies. Toss gently to combine.
- Add Toppings: Sprinkle with blue cheese crumbles, drizzle with ranch or Greek yogurt, and add any optional toppings you like.
- Serve and Enjoy: Serve immediately or store in the fridge for up to 3 days if prepping ahead.
Notes
- Adjust the heat by adding more or less buffalo sauce to suit your taste.
- Swap ranch dressing for Greek yogurt to make it healthier.
- Perfect for meal prep—store in airtight containers for up to 3 days.
- Add extra crunch with roasted chickpeas, crispy bacon, or tortilla strips.
FAQs
- Can I make this salad ahead of time? Yes, just keep the dressing separate until ready to serve.
- What’s the best chicken to use? Shredded rotisserie chicken is quick, but grilled or leftover chicken works great too.
- How do I reduce the spice level? Mix buffalo sauce with Greek yogurt or butter to mellow the heat.