Buffalo Chicken Salad

“Buffalo Chicken” and “salad” may seem to exist in two very different worlds. One involves sitting on the couch and watching soccer and standing up to fit Pilates before work. This buffalo chicken salad is like these two worlds collide. Buffalo chicken flavor, in a pretty good shape for you!

Like my crockpot buffalo chicken sandwich or instant pot buffalo chicken pasta, the hot sauce is here to bring flavor. That’s why I really make this recipe, so if you hate heat, I recommend checking out things like my dil chicken salad or avocado chicken salad instead.

Creamy Buffalo Chicken Salad

The flavor is big. When you see the word “buffalo chicken,” there are plenty of big, bold flavours and this recipe is served. This chicken salad also has a wonderful contrasting texture with creamy dressing, chicken meat and crunchy vegetables. I love adding blue cheese, but I know it’s polarizing, so you do what you like!

Low-fat dressing. The dressing is a combination of mayonnaise and Greek yogurt. Using half yogurt, half mayonnaise instead of all mayo cuts some of the richness (and calories) without sacrificing everything.

It’s packed with protein. I love protein salads like chickpea salad and chicken salad. It’s simple and satisfying, so whether it’s folded into a sandwich or served with lettuce. Protein is the main ingredient and has much more lasting power than typical green salad recipes.

There are so many ways to provide it. There are so many things you can enjoy this buffalo chicken salad, like my crockpot buffalo chicken dip! Place in a sandwich, wrap or slider, spoon it into lettuce leaves, stuff it into pitas, and scooped it up with a stick of crackers or celery. The world is your oyster!

Ingredient Notes

Cooked Chicken: You can use the remaining chicken, cook extra air fryer chicken breast for dinner, cook shredded chicken in an instant pot, or set aside what you need for your buffalo chicken salad. Another option is to pick up rotisserie chicken (an option I often choose). Celery and Red Onion: These two vegetables add flavor, but also have a crisp texture. Celery is a traditional goring with buffalo chicken wings. Blue Cheese: Adding crumbled blue cheese is optional. If you want to soak your buffalo wings in blue cheese dressing, this chicken salad is a must-have. Hot Sauce: Frank’s Red Hot Sauce is a classic sauce used in buffalo recipes. Mayonnaise and Greek yogurt: You can use all mayo (a richer salad) or Greek yogurt (for lighter salads with more protein) if you like, but I like the two equal parts for balance. Another option is to use sour cream instead of Greek yogurt. Seasoning: Garlic powder and onion powder add a delicious depth.

How to make a buffalo chicken salad

Make a dressing. In a mixing bowl large enough to contain the whole salad, whisk the hot sauce, mayonnaise, yogurt, garlic powder and onion powder until smooth.

Add the remaining ingredients. Stir in the chicken, celery, onion and blue cheese until everything is coated.

Finish it. Season the seasoning and then refrigerate for 15 minutes to develop the flavor. The salad can be refrigerated until ready to serve.

How to serve Buffalo Chicken Salad

As a sandwich. Stack the chicken salad into two slices of bread, rolls or bread, or sliced ​​croissants. Add lettuce leaves to the sandwich. As a rap. A sandwich wrap or regular tortilla is perfect for putting this chicken salad together. Make lettuce wrap with a spoon of buffalo chicken salad with crunchy romaine leaves or soft bib lettuce. As a salad. Serve chicken salad in a torn lettuce bed. Comes with crackers or chips. Add the buffalo chicken salad to the buttery litz crackers or scoop up using heavy-duty tortilla chips. Soak it in a vegetable stick. The sturdy celery and carrot sticks are multicolored baby sweet peppers of herbs and seeds, as they come in bags in the produce section.

Refrigerate: Pack this buffalo chicken salad in an airtight container and store in the fridge for 3-4 days. Due to the mayo and fresh vegetables, this chicken salad doesn’t freeze well.

Make it “lunch possible.” To prepare a meal lunch, split the salad into one compartment and another into containers divided with crackers and vegetable sticks.

In a large bowl, mix hot sauce, mayonnaise, yogurt, garlic powder and onion powder to make a dressing. Beat until smooth.

⅓ cup hot sauce, ⅓ cup mayonnaise, ⅓ cup plain greek yogurt, ½ tsp garlic powder, ¼tsp onion powder

Add chicken, celery, onions and blue cheese (if used). Stir until everything is coated with dressing.

4 cups of chilled chicken, shredded or diced ½ cup finely cut celery, ¼ cup finely chopped red onion, ¼ cup crumbling blue cheese, optional

If necessary, adjust the seasonings with salt and pepper.

Cover the salad for 15 minutes to allow the flavor to develop.

Buffalo Chicken Salad is served as a filling on its own, with wraps, sandwiches, or crackers and vegetable sticks. It can also be served in a lettuce bed.

How to cook chicken: If you choose not to use rotisserie chicken, cook and chill the chicken in advance. Try making chicken, shredded chicken in an instant pot, or chicken breast from an air fryer. Choose white meat, dark meat, or a combination. Dressing Options: Dressings can be made with all mayonnaise or all Greek yogurt (or any combination). Sour cream replaces Greek yogurt. Storage: Refrigerate the buffalo chicken salad in an airtight or covered container for 3-4 days. Due to the mayo and fresh vegetables, this chicken salad doesn’t freeze well.

Serving: 1cup, calorie: 410kcal, carbohydrates: 3g, protein: 39g, fat: 26g, Saturated fat: 6g, Polyunsaturated fat: 11g, January Saturated Fat: 7g, Trans Fat: 0.04g, cholesterol: 120mg, sodium: 866mg, potassium: 451mg, fiber: 0.5g, sugar: 2g, Vitamin A: 224iu, Vitamin C: 16mg, calcium: 91mg, iron: 2mg

Nutrition information is calculated automatically and should only be used as an approximation.

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