Buffalo Chicken Salad is a simple twist on classic chicken salad and is so delicious. Keep it low carb by eating it in lettuce cups, eat with crackers, or eat it as a sandwich! You’ll love it.
I love all the things Buffalo, so honestly, I’m shocked I haven’t made this recipe sooner. It’s a great way to enjoy the delicious flavor of Buffalo without all the calories of fried chicken wings. You will love this delicious and easy lunch recipe.
Ingredients
Be sure to scroll to the recipe card at the bottom of the post for the full recipe, including all measurements.
- Cooked chicken: Cooked and chopped or shredded. This is a great recipe to make with leftover shredded chicken! You can find three ways to cook your chicken in the recipe card.
- Vegetables: Chopped celery and red onion add great crunch and flavor.
- Buffalo sauce: Homemade or store-bought.
- Mayonnaise: I like to use light mayo.
- Seasonings: Garlic powder, onion powder, salt, and pepper.
How to Make Buffalo Chicken Salad
Here is a brief overview of how this Buffalo chicken salad recipe comes together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Combine Chicken and Veggies
Finely chop the celery and red onion, and combine them with the shredded cooked chicken in a large bowl.
Make the Dressing
In a small bowl, whisk together the mayonnaise, Buffalo sauce, lemon juice, salt, garlic powder, onion powder, and black pepper.
Put it All Together
Stir everything together until well combined. Serve with blue cheese dressing or blue cheese crumbles on lettuce wraps, bread, or with crackers.
Storing Leftover Chicken Salad
Store any leftover Buffalo chicken salad in an airtight container in the refrigerator for up to three days. Always use your best discretion with leftovers.
If you make this Buffalo chicken salad recipe or any of my other recipes, let me know what you think! I love hearing from you.
Buffalo Chicken Salad
Ingredients
- 3 cups cooked chicken chopped, see notes (366 grams)
- 1/2 small red onion diced small
- 2 stalks celery diced
- 1/2 cup mayonnaise I used light (120 grams)
- 1/4 cup Buffalo sauce
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- In a large bowl combine the cooked chicken, red onion, and celery.3 cups cooked chicken, 1/2 small red onion, 2 stalks celery
- In a small bowl whisk together the mayonnaise, Buffalo sauce, lemon juice, salt, garlic powder, onion powder, and black pepper. Taste and add more salt and pepper to taste being careful to start out with just a little.1/2 cup mayonnaise, 1/4 cup Buffalo sauce, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper
- Stir the dressing into the main ingredients.
- Serve with blue cheese dressing on buns, in wraps, or in lettuce cups.
Notes
- Stovetop: Place it in a sauce pan with enough wanter to cover it. Bring the water to a boil and cook for 7 to 10 minutes or until the chicken registers 165 degrees with an instant read thermometer.
- Instant Pot Chicken: Add 1 cup of water to the bottom of an Instant Pot. Add wire rack and place chicken on top. Set Instant Pot to manual, high pressure, 8 minutes. At the end of the cook time, vent to release the steam.Â
- Rotisserie Chicken: Buying a rotisserie chicken is a great quick way to make this recipe. I like to buy several at Costco, shred and freeze them. You can see my instructions here: How to Freeze Chicken.
