Buffalo Chicken Salad

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Buffalo Chicken Salad

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.

Prep Time10

Total Time10

Servings: servings

Calories: 251kcal

Author: Lisa Longley

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

Cooked Chicken Three Ways

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.
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.

Nutrition